Potatoes are one of my favourite foods and I eat them many ways – simply boiled, in salads, mashed with butter and parsley, or roasted in the oven. They take on other flavours magnificently and I like to experiment with different vegetables and herbs to go with them. I also like trying different varieties of potatoes, as there are now so many types available, all with subtle flavour or textural differences. I’m going to experiement with growing potatoes this year so I can try some of the more obscure varieties. This way of cooking them results in the best of all potato experiences, I think. They are soft and fluffy inside and golden and crispy on the outside, with the subtle flavour of sea salt and rosemary permeating every mouthful.
Serves 4 (but if there are teenagers in your household, I’d double the recipe!)
1kg small desiree potatoes
sea salt and black pepper
1 tablespoon olive oil
1 teaspoon chopped rosemary
30g finely grated parmesan cheese
Preheat oven to 200C. Cut the potatoes into quarters. Boil, steam or microwave until tender. Put the potatoes in a medium sized bowl, season well with sea salt and black pepper, and add the olive oil and rosemary. Toss well until the potatoes are well coated with the yummy oil and rosemary. Use a potato masher to gently smash some of the potatoes but leave some of them intact. Place in a baking tray lined with silicon paper and put in the oven for around 20 minutes or until the potatoes are golden brown and starting to go crispy. Take out of the oven and sprinkle over the parmesan cheese. Put back in the oven for 5 minutes to let the cheese melt and become crispy. Serve with whatever you are having for dinner. (Especially good with grilled meat and a fresh salad with a citrus dressing)