Recipe of the day: Parmesan roasted potatoes
Chef Conrad Gallagher shares a Parmesan-crusted roast potato recipe from his book 101 Ways Potatoes: crisp outside, soft inside, ideal for festive hosting.
Parliamentary roasted potatoes are a dependable dish for festive gatherings. They are easy to prepare, adaptable, and appreciated by most people, making them an excellent choice for hosts seeking a standout menu item without much effort. With Potato Day as a convenient reason to start, there's no need to delay.
Chef Conrad Gallagher has offered this recipe from his fifth book, 101 Ways Potatoes. The outcome is a delectable side dish featuring a firm, golden crust and a tender interior. The secret lies in a Parmesan, flour, and seasoning coating, requiring minimal effort after the potatoes have been placed in the oven.
To prepare, gather the following ingredients: 40 grams of finely grated Parmesan, 60 grams of all-purpose flour, 6 grams of sea salt, 1 gram of ground black pepper, 1.6 kilograms of large boiling potatoes, peeled and quartered lengthwise, and 110 grams of unsalted butter, melted.
Preheat the oven to 175°C. Spread the grated Parmesan on wax paper and allow it to air-dry for an hour. Rinse the quartered potatoes under cold water and drain them. In a large sealable bag, mix the dried Parmesan, flour, salt, and pepper. Add the potatoes and shake well to coat them evenly. Pour the melted butter into a large shallow baking pan. Arrange the coated potatoes in a single layer and roast for approximately 1 hour and 15 minutes, turning them twice, until they are golden and crispy.
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