About the recipe Addictively delicious, these cheesy, garlicky potatoes are deceptively simple to make, but may be gone in the time it takes to lay the table. Serve alongside grilled fish, meat or tofu and a dressed green salad for a memorable dinner which makes the humble spud the star of the show.
About the Recipe
Ingredients
- 6 Root Zero potatoes, plus 1 large raw potato, reserved for crushing
- 50 g Unsalted butter, melted
- 2 Garlic cloves
- 60 g Parmesan cheese
- 1 teaspoon Italian seasoning
- 4 sprigs flat leaf parsley, leaves and tender stems roughly chopped
- Salt & pepper
- Flaky salt, to serve
Directions
- Place the potatoes in a large saucepan, then cover with cold water. Add a big pinch of salt to the pan, cover the pan with a lid, then bring to the boil over a high heat. Boil the potatoes for 20-25 minutes, until they’re just tender to the point of a sharp knife in their centres.
- Preheat the oven to 200℃.
- Lift the potatoes out of the saucepan onto a lightly greased baking sheet, ensuring there’s at least 4cm between each one. Use a sharp knife to make 6 angled incisions in each potato, stopping ½ way down, so that the potatoes stay in one piece.
- Use the reserved raw potato to squash the boiled potatoes so that they spread out on the baking sheet and plenty of fluffy white potato is visible, along with the skin.
- Melt the butter in a small saucepan, then pour into a heat-proof mixing bowl. Use the finest holes on your box grater, or a microplane, to grate the garlic and parmesan into the butter.
- Season with salt and a generous grind of black pepper, then stir to combine. Use a pastry brush to coat the surface of each crushed potato with the cheesy garlic butter mixture, then sprinkle the Italian seasoning over the top.
- Place the baking sheet on the middle shelf in the oven to roast for 35-40 minutes until the potatoes are sizzling, and crisp all over. You may need to turn the tray around halfway through to ensure the potatoes cook evenly.
- Allow the potatoes to rest on the baking sheet for 5 minutes (this will help them to hold their shape), before using a spatula to lift them onto a serving dish.
- Sprinkle the spuds with chopped parsley and flaky salt, and serve straight away.