Rosemary and Parmesan Roast Potatoes

This delicious recipe showcases the amazing flavor you can create out of the humble Roast Potato. Our Rosemary and Parmesan Roast Potatoes guarantee pillowy Potatoes that are super-crispy on the outside. The flavors and aromas that enhance this dish in the form of Rosemary and Parmesan are a perfect match, making this dish an enjoyable side dish for so many home cooked meals

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The trick to making perfect Roast Potatoes every time

Perfect Roast Potatoes method — The secret to perfect crispy Roast Potatoes is cooking them twice: Boiling and then roasting them!

There is a simple method we use that guarantees perfectly cooked Roast Potatoes. The Potatoes will be light and fluffy on the inside, with a super-crispy coating that is wonderfully gnarled and delicious. The secret to achieving this result is twice cooking the Potatoes

The first step is to peel and cut the Potatoes into portions. I like portions that are about 2 bites in size. It doesn’t really matter what size you cut your Potatoes, it will just affect the cooking time. Cooking Potatoes is done all on look and texture, so you should never simply follow the timing on a recipe – always check the Potatoes for doneness yourself

Once prepared, place the Potatoes into a large pot filled with enough water to completely cover them. You want to be using cold water with a load of Salt. Seriously, you cannot put enough Salt in the Water. So, whatever portion of Salt you think is too much, add that and then double it! The salted water seasons the Potatoes as they cook

Boiling the Potatoes starting from Cold Water ensures a gradual, even cook throughout

This step may take a little longer, but is a sure-fire way to guarantee fluffy, light Potatoes. Start the Water off cold and bring to a boil over a high heat. Depending on how much water you’re using and how many Potatoes, the cooking process could take anywhere between 15 – 25 minutes

To check for doneness of the Potatoes, stab them with a sharp knife. You want a little resistance to the knife, but it should still be able to pierce the Potatoes. This is when they are done. Strain the Potatoes and then place them back into the Pot and cover with a lid. Holding the lid down, give the Potatoes a good shake!

Shaking the Potatoes will begin to break up the outer layer of the partially cooked Potatoes. This will help achieve that wonderful ‘gnarled’ look to the Potatoes, and ensure they get extra crispy once roasted. If the Potatoes aren’t really breaking up at all, they haven’t been cooked for long enough. Unfortunately, if they completely disintegrate, they’ve been overcooked

Potatoes and Onions for Roasting — Once seasoned, scatter your Potatoes over an Oven Pan for roasting. Feel free to add a few more veggies (such as Red Onions) if you like

Oven Roast until Crispy along with loads of Rosemary

The final cooking step is to Roast the Potatoes on a high heat to get them nice and crispy. I like to generously douse the Potatoes in Olive Oil and Salt then place them on a large sheet pan. Make sure they’ve got enough space on the pan and avoid overcrowding

Before roasting, roughly chop up a load of Rosemary and sprinkle it all over the Potatoes. Don’t be shy with Rosemary either, really try to load up the pan. The Rosemary will roast along with the Potatoes and turn lovely and crispy. The Potatoes will absorb the wonderful flavors and aromas of the Rosemary too

Rosemary and Parmesan Roast Potatoes aroma — Add loads of herbs to the Rosemary and Parmesan Roast Potatoes for an amazing aroma as it cooks away in the oven

Roast for about 25 – 30 minutes at a high temperature in the oven. I’d recommend around 430F. The Potatoes are all but cooked at this stage, and all we are doing is getting that outside golden-brown and wonderfully crispy

Once cooked the Potatoes will be ridiculously crispy and delicious. They’ll be ready for the final step, which is dousing them with a liberal amount of freshly shaved Parmesan Cheese!

Generously add Parmesan Cheese right before serving

The final step in preparing our Rosemary and Parmesan Roast Potatoes is to add the Cheese. Once the Potatoes are cooked they will be amazingly crispy and piping hot, the perfect time to add the Cheese. Parmesan Cheese doesn’t have the melting qualities like a Mozzarella or Cheddar, which makes it perfect to use as a seasoning

Rosemary and Parmesan Roast Potatoes in bowl — Add Parmesan to the Potatoes right before serving and season generously with Flaky Sea Salt

The shaved Parmesan Cheese will sprinkle all over the Potatoes, sticking to the crispy outer layer. We recommend adding the Cheese right before serving, and while the Potatoes are piping hot. It will give a wonderful visual presentation, showcasing the amazing ingredients in this dish

Scoop up as many of the charred pieces of Rosemary and add them to the Potatoes once plated too. We want to pack as much Parmesan and Rosemary flavor into these Potatoes as possible. The cooked Rosemary will have a wonderful flavor which pairs perfectly with the Potatoes

Finally, like any good Potato dish we recommend a generous sprinkling of finishing Salt. Flaky Sea Salt is a great choice for its flavor and texture. It also looks beautiful on the plate, completing our amazing Rosemary and Parmesan Roast Potatoes!

Recipe Details

Servings

2 – 4 people

Prep time

10 minutes

Cooking time

45 minutes

Total time

55 minutes