Parmesan Roast Potatoes Recipe
4-6
50 minutes
A fantastic, cheesy twist on classic roasties, these Parmesan Roast Potatoes deliver incredible flavour with a crispy, golden coating and a fluffy centre. The parmesan adds a light, crunchy crust, while rosemary and parsley bring a delicious herby finish. Perfect as a roast dinner side, a mid‑week meal upgrade, or crispy potato nibbles for parties.
Made with Mellow Yellow Cold Pressed Rapeseed Oil, these potatoes cook beautifully at high temperatures thanks to the oil’s high smoke point of 230°C. It helps create that irresistible golden, crispy exterior while keeping the inside soft and fluffy — ideal for perfect roast potatoes every time.
Method
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1
Preheat your oven to 220°C/200°C fan.
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2
Parboil your potatoes for 2 minutes, drain and drizzle in 1 tbsp of the oil. Gently toss to coat the potatoes in the oil.
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3
In a large bowl, mix together the plain flour, parmesan, parsley and rosemary. Add the potatoes and toss to fully coat each potato in the parmesan mixture.
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4
Drizzle the remaining 1 tbsp of Mellow Yellow Rapeseed Oil into a roasting dish. Pour the potatoes into the oil, turning the potatoes to coat them in the oil. Roast in the oven for 40 minutes, or until golden and crispy, turning them halfway through.
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5
These potatoes make great nibbles for a cocktail party, simply cut your potatoes into bite size pieces and reduce the roasting time.
Ingredients
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800g peeled Maris Piper potatoes, cut into halves/quarters (we suggest 1 large potato or 2 small potatoes per person)
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2 tbsp Mellow Yellow cold pressed rapeseed oil
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1 tsp plain flour
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50g parmesan, grated
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Small handful parsley, finely chopped
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1 tbsp rosemary, finely chopped
