This potato side might just outshine your roast chicken
Crispy and crunchy, chef Donal Skehan’s roast potatoes ticks all the right boxes
Published 24.12.22, 06:59 AM
Image courtesy: Instagram
If you’re making roast chicken this Christmas, here’s chef Donal Skehan’s ‘Christmas Parmesan Roasties’ that make for a spectacular side!
Ingredients:
- 1kg of rooster potatoes
- 1 tbsp of plain flour
- 1 generous handful of Parmesan cheese
- Olive oil
- Rosemary sprigs
- Sea salt and ground black pepper
Method:
- Preheat the oven to 200°C/400°F/Gas Mark 6. Peel the potatoes and chop in half. You may need to slice the chunks in half again depending on what size you want them.
- Place the potatoes in a pot and cover with water. Bring to the boil and simmer for 5 minutes. Drain in a colander and then place back in the pot along with flour, cheese, and a seasoning of sea salt and ground black pepper.
- Put the lid on and give them a quick shake to coat and chuff up the sides. Place in a roasting tin and roast in the oven for 35 minutes or until golden brown and crispy.
— Lygeia Gomes
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