What could be better than roast potatoes? Add cheese, says James Martin
The only thing better than a golden roast potato? One topped with a blanket of grated Parmesan. James Martin’s twist on the classic roastie adds a layer of cheesy, crispy perfection – ideal for elevating your Sunday lunch
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Your support makes all the difference.What could be better than a crispy, golden roast potato? Well, the answer is one covered with a dusting of grated Parmesan to provide another layer of flavour and cheesy deliciousness,” says chef James Martin. “These are perfect served as part of a roast dinner.”
Parmesan roasties
Serves: 8
Ingredients:
2kg King Edward potatoes, peeled
100g beef dripping
50ml olive oil
50g butter
100g parmesan, grated
Sea salt
Method:
1. Preheat the oven to 200C (180C fan)/400F/gas 6.
2. Cut the larger potatoes in half, then pop them all into a pan of boiling salted water. Bring back to the boil and cook for 3-4 minutes. Drain and shake in the colander.
3. Place a roasting tray in the oven with the beef dripping, oil and butter and when hot and sizzling, tip in the potatoes. Roast for 40-45 minutes.
4. Remove from the oven, top with the Parmesan and slightly crush the potatoes with the back of a spoon. Return to the oven for a further 10 minutes until crisp and golden.
‘Cheese’ by James Martin (Quadrille, £25).
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