Sunday, July 19, 2015

Parmesan Roasted New Potatoes

It's new potato season and my default setting is steamed with heaps of butter and a bit of salt.  But there's so many other ways to eat these tender tasty beauties. One of my favourites is Hasselback Potatoes which look so impressive but are incredibly simple.  I can't believe I wrote that recipe 5 years ago so it's time to do something a little different.

I was in town (what we call Dublin's city centre) recently and spied some Italian new potatoes in Fallon and Byrne so they had to go into my basket.  Italian potatoes deserved a suitably appropriate recipe so I took advantage of a huge chunk of Parmesan, generously bequeathed to me by Little Sis and created a delicious side dish for Saturday night's dinner.

Parmesan Roasted New Potatoes

8 large-ish new potatoes, washed & quartered
2 cloves of garlic, finely sliced
1 tbsp Olive Oil
45g Parmesan, grated
Salt & Pepper

Preheat your oven to 200c/Gas Mark 6 and grab a large roasting tin.

Wash the potatoes, pat them dry and cut into quarters lengthways.

Mix the finely sliced garlic and olive oil together in the roasting tin, add the potatoes and combine them until the potatoes are glistening.

Sprinkle over the parmesan and roast for 40 minutes until the potatoes are tender and the parmesan is crisp.

Season to taste with the salt & pepper and serve.

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