Great with roast lemon chicken to truly top off your Sunday roast.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 50 minutes
    • Italian

    Crispy Parmesan Potatoes

    Recipe Information

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    800g Salad Potatoes

    120ml Solesta Olive Oil

    1 heaped tsp Cucina Green Pesto

    1 tsp Stonemill Garlic Granules

    40g Parmigiano Cheese

    Sea Salt and Black Pepper


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    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Put the potatoes in a pan, cover with cold water, season with some salt and then bring to the boil.

    Drain and allow to cool a little.

    Using 2 wooden kebab sticks, put each potato on a chopping board, put a stick on either side, then slice the potato.

    The sticks will stop you cutting straight through, so you will have mini hassleback potatoes.

    Put the potatoes into a roasting dish.

    Mix the pesto, olive oil and garlic granules together, season with salt and pepper.

    Drizzle this over the potatoes and roast for about 45 minutes, basting as you cook.

    Finely grate the cheese.

    Once the potatoes are cooked, sprinkle over the cheese and put back in the oven for 3 minutes to melt, then serve.

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