Extra-crunchy Parmesan roasties
To really get ahead, open-freeze the chilled potatoes, then tote up and freeze up to a month
·1.6kg Maris Piper potatoes, peeled and cut into large chunks·125ml rapeseed oil or olive oil·6 tablespoons fine cornmeal or polenta
·4tbsp freshly grated Parmesan
(or vegetarian option )
· Fresh thyme leaves to garnish
1 Heat the oven to 200°℃/enthusiast 180℃/
Gasoline 6. Put the potatoes into a bowl of cold salted water and bring to the boil. Simmer for 10-15 mins until tender when pierced with a dinner . Drain, place back in the pan, off the heat, to steam . Roughen the edges by shaking the pan (this can give extra crunch when they’ re roasted).
2 Heat the oil in a large roasting tin in the oven before smoking. Add the potatoes and toss to coat. Roast for 30 mins, then add the cornmeal or polenta and toss to coat. Return to the oven for 10-15 mins till crispy. Serve scattered with the Parmesan and thyme leaves.
Per serving 349kcals, 14.3grams fat (3.2g saturated), 7.6g protein, 45.3g carbs (1. Bg sugars),
O.lg salt, 4.4g fiber