Roast Potatoes with Garlic Butter & Parmesan

The most perfect Roast Potatoes recipe. It might be a bit off bran for us but the recipe is so good we had to share it! Served with Garlic Butter and Parmesan, the best way to take your Christmas dinner to the next level.

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Cook: 2 hours


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Peel and chop potatoes into 4. If there are any particularly small potatoes, then cut into 3. Transfer to a colander and rinse under cold water for 3 mins to remove starch.
Transfer to a large saucepan of water and bring to a gentle boil. Par-boil potatoes for 10-15 mins, until you can easily pierce with a fork. Then drain and add back to saucepan. Give the saucepan a good shake to fluff up the potatoes, you want to aim for very fluffy but careful not to mash your potatoes! Lay potatoes out onto a cooling rack and allow to cool completely. You can potatoes leave to cool overnight.
Preheat oven to 180°C/ 365°F. Add enough olive oil to coat bottom of roasting tin, then place on stove on low-medium heat. Add potatoes to roasting tin and flip until potatoes are coated all over with olive oil. Chuck in garlic cloves (whole) and rosemary, then place in oven. Roast for 40 mins- 1 hour 20 mins, flipping every 20 mins. Once they are beautiful and golden and crispy all over, remove form oven.
For garlic butter, melt butter in a small pan on medium heat, then add garlic and sauté for 2-3 mins, until garlic turn golden and crispy. Add to roast potatoes before serving, along with grated parmesan and dried parsley


Serves 4-6

For the Roast Potatoes:

  • 1.5kg of Maris piper potatoes.
  • 2-3 tbsp of extra virgin olive oil.
  • Tbsp of duck fat or beef dripping (optional).
  • 5 cloves of garlic, unpeeled.
  • A few sprigs of rosemary.
  • Flaky sea salt, to taste.

For the Garlic Butter:

  • 3 cloves of garlic - finely chopped or crushed.
  • 30g of unsalted butter.
  • 15g of parmesan.
  • Dried parsley, to garnish.

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