The perfect side dish for any of your other main meals
Here is what you'll need:
Ingredients: serves 4
8 Potatoes, skins on
1 tablespoon garlic, minced
1 tablespoon dried Italian herbs
1/4 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated
1 teaspoon salt
1 teaspoon pepper
2 tablespoons melted butter
So to start with firstly boil the potatoes, I always salt the water mainly for seasoning but also salted water boils quicker so it saves some time. For the potatoes I’m using 8 Royal Blue potatoes, I really love them they are an excellent all rounder potato to have in the pantry - they roast, mash and boil well plus they have this yellow flesh which has a slightly sweeter flavour which I really enjoy. Just place them in whole and boil them 10 minutes, the skins will start to loose there colour and they’ll still be undercooked but thats ok because the roasting will finish the job later. So drain them and leave them to cool slightly or when you can handle them without burning yourself and cut them into quarters or more if the potato is large and just leave them aside.
Now onto the coating, into a bowl add in 1/4 cup extra virgin olive oil. Then add in 1 tablespoon minced garlic, followed by 1 tablespoon of dried mixed Italian herbs - you can find these in the stores they’re basically a mixture of marjoram, basil, rosemary, Oregano, parsley & thyme. Then I add in 1/2 cup of grated Parmesan cheese followed by 1 teaspoon black pepper and 1 teaspoon of salt. Now give these a really good mix around and what you’ll notice is the oil will get sucked into the Parmesan cheese - don’t worry thats normal. Then add in the diced boiled potatoes, I drizzle them with a little more olive oil on the top. Now add 2 tablespoons melted butter, this just gives the potatoes an amazing richness that takes these potatoes from good to great. Mix everything around and you can be as rough as you want to be with these potatoes because the more you rough them up the better the crunch will be on the outside flesh - thats because when roasting all those little imperfections will roast more on the surface making them super crunchy.
Place them on a lined baking tray and spread them out, then place the tray into a preheated oven at 200c or 400f and roast them for 30-35 minutes. At around 20 minutes in I take them out quickly and turn them so they get evenly roasted on all sides.
Then they’re done, drain off any excess oil from the tray and place the potatoes in your serving bowl.