Take crispy roast potatoes to new heights by covering them in a delicious garlic and herb butter, and parmesan, before baking.
Ingredient
1.5kg baby potatoes, washed
2 tbsp extra virgin olive oil
40g (1/2 cup) finely grated parmesan
100g butter, chopped, at room temperature
2 garlic cloves, crushed
1 lemon, rind finely grated
2 tbsp chopped fresh continental parsley
1/4 cup chopped fresh chives
Direction
Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper.
Place potatoes in a large saucepan and cover with cold water. Season with salt. Bring to the boil over high heat. Boil for 10 minutes or until just tender. Drain. Set aside in a colander to cool.
For the garlic and herb butter, place the butter, garlic, lemon rind, parsley and 2 tbs chives in a bowl. Season. Stir to combine.
Divide the potatoes among the prepared trays. Use the palm of your hand to squash slightly. Drizzle with oil and sprinkle with parmesan. Season. Roast for 30 minutes or until golden.
Top potatoes with butter mixture. Roast for a further 15-20 minutes or until golden and crisp. Sprinkle with remaining 1 tbs chives.
