Parmesan Crusted Potatoes

Fool proof guide to achieving spectacularly crunchy-shelled, magically soft-centered and off-the-hook Parmesan crusted potatoes.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dish

Cuisine: British fusion

Keyword: parmesan crusted potatoes

Servings: people

1½ kg / 3 lbs Maris Piper Potatoes (Russet in US) peeled and cut in half lengthwise
4 tbsp olive oil or any other oil
2 tsp flour
1 tsp garlic powder
1 tsp salt
100g / 1 cup This is an affiliate link.Parmesan cheese

Peel the potatoes and cut the large ones in half lengthwise making sure all potatoes are roughly the same size. Put the potatoes in a pot with cold water and boil them for 15 minutes until tender but still holding their shape. Drain and let air dry for 5 minutes in a colander, then gently shake the potatoes to rough up the edges a bit.
Preheat the oven to 350F/180C. Pour the oil you are using in a roasting pan and put in the oven while it’s preheating.
In a large bowl combine the flour, grated Parmesan cheese, garlic powder and salt, add the potatoes and toss gently to coat.
Arrange the potatoes on a pan with the hot oil, then flip them over so they are fully coated in the fat. Roast for 30 minutes, then flip the potatoes and roast for 20 minutes longer till they are golden. If some of the potatoes are stuck to the bottom leave them unflipped for the entire cooking time.