Ingredients
1.8kg floury potatoes, cleaned with skin on and cut into chunky wedges
5 Tbsp. olive oil
2 Tsp. plain flour
100g fresh parmesan, finely grated
4 rosemary sprigs, roughly chopped
Salt to season
Method
Pre-heat oven to 220˚C and heat a four Tbsp. of oil in a shallow, non-stick roasting tray while you are preparing the potatoes.
Place the potatoes into a pan of water. Add salt and bring to the boil. Once boiling allow to simmer for 2 minutes. Drain the water and toss the potatoes in a little of the oil to coat.
Stir the flour, parmesan and rosemary together in a dish with a small pinch of salt. Add the potatoes and mix until evenly coated. Remove the tray from the oven and carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don’t move them but leave them for the full time.
Roast until golden brown and crisp, sprinkle with more salt and serve straight away.
Products Used
MasterClass Non-Stick 35cm x 24cm Rectangular Deep Pan
MasterClass Copper Finish Measuring Spoon Set
KitchenCraft World of Flavours Italian Stainless Steel Parmesan Grater
