Parmesan-crusted Roasted Potatoes
Photography Josh Griggs.
Melted, golden cheese and potatoes—what’s not to love? Serve as a side dish or as a snack with drinks.
Serves: 5-6
INGREDIENTS
1.2 kilograms small waxy potatoes
olive oil
sea salt and ground pepper
PARMESAN CRUST
50 grams parmesan, finely grated
1 teaspoon sea salt
½ teaspoon each garlic powder, onion powder and ground cumin
METHOD
Lightly grease a 35cm x 24cm shallow baking tray.
Preheat the oven to 180°C fan bake.
PARMESAN CRUST: Combine all crust ingredients and scatter evenly over the base of the tray.
TO COOK: Cut a thin slice off each potato so they sit flat. Toss with olive oil, salt and pepper. Arrange cut side down on the parmesan. Press gently.
Roast for 35–40 minutes or until tender and the parmesan is deeply golden. Let rest for 5 minutes.
Carefully cut and loosen from the tray with a palette knife. Flip cheese-side up onto a serving plate. Sprinkle with a little sea salt and serve hot.
COOK'S NOTE: We served the potatoes with a bowl of smoked paprika and garlic spiked mayo.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Lamb Loin Chops with Sizzled Garlic, Mint and Pine Nut Butter]()
RecipeLamb Loin Chops with Sizzled Garlic, Mint and Pine Nut Butter
Article by Claire Aldous![Potato, Kūmara and Spinach Gratin]()
RecipePotato, Kūmara and Spinach Gratin
Article by Claire Aldous![Aromatic Carrots with Seedy Couscous and Dukkah]()
RecipeAromatic Carrots with Seedy Couscous and Dukkah
Article by Sarah Tuck![Garlic Mashed Potatoes with Crunchy Seedy Crumbs]()
RecipeGarlic Mashed Potatoes with Crunchy Seedy Crumbs
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.