A worthy addition to a decadent Easter lunch. Crispy skins coated in parmesan with a soft fluffy inside.
Serves 4-6.Products used:
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Soft Grip Stainless Steel Y Shaped Peeler
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Non-Stick Sloped Sided Open Roaster
MasterClass West Blade Handheld Stainless Steel Cheese Grater with Handle - Fine Holes
MasterClass Salt or Pepper Mill (17cm) - Black
Ingredients:
10-12 white potatoes
75g parmesan
1 bulb of garlic
2-3 tbsp olive oil
1 sprig of rosemary
Salt and pepper for seasoning
Method:
Peel and cut the potatoes into quarters, place in a pan of salted water, bring to the boil and cook for 10 minutes.
Drain the potatoes and leave for 5 minutes to allow the steam to evaporate. This will help make the potatoes crispy.
Pour the oil in to a large roasting tray.
Cut the garlic in half and add to the oil with the sprig of rosemary, followed by the cooked potatoes. Stir everything together.
Place in the oven for 45 minutes to 1 hour until cooked, golden and crispy.
Finish the potatoes with grated parmesan and a little seasoning.
