Garlic and parmesan are two of my favourite things and therefore the excuse to combine them is always a welcome one. This recipe for garlic and parmesan roasted potatoes is based around a couple of recipes for parmentier potatoes that I found with a few changes of my own added.
Before we start, let me warn you the recipe uses butter – I know some people don’t like butter but I enjoy the taste and also find it browns the potatoes well. I suppose you could substitute it for a margarine or other butter type product but I haven’t tried so I’m not sure if it will have the same taste. You can use a store bought infused butter with garlic if you don’t want to make your own – I just find that with this kind of butter, there’s always something missing but that’s just me!
Making garlic and parmesan potatoes
The other thing to say is that you can serve these potatoes with almost anything. In this simple meal, I served it with a piece of chicken cooked in a Maggi paper that gave it the flavouring. I’ve also had the potatoes with some cold meat and with dishes with sauces – they are very adaptable! You could also substitute the garlic and herbs for almost anything else you like to flavour the potatoes and I image it would work much the same way.
Finally, the parmesan has been the key ingredient in these potatoes for me. I love the stuff and find it is great for browning potatoes. Grate it fine to get the best results. You could possibly use other cheeses but I’m not sure you would get quite the same result.
- 4 tsp soft butter
- 1 tsp garlic puree
- 1 pinch parlsey
- 6-7 potatoes
- parmesan, grated
- olive oil
To start with, peel the potatoes and cut into cubes around half an inch in size. Put some olive oil in a frying pan and cook the potatoes for around 10 minutes until they slightly brown on the edges – this softens them and cuts down on time in the oven.
Mix the garlic puree, butter and parsley together to create the garlic butter. Put this into a baking tray and heat in the oven until liquid.
Add the partly cooked potatoes and spoon the butter over them to cover. Take the grated parmesan and sprinkle liberally over the potatoes. Cook on 180 degrees (fan) for around 25 minutes until the potatoes are golden brown and soft. You can turn them mid way through and add a little more cheese if you like.
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