Serves 4
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  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  2. Chop the potatoes into bite-sized pieces, leaving the skins on.
  3. Parboil the potatoes as detailed in the step-by-step instructions for roast potatoes, but for just five minutes, so that the cubes are firm with just a slight tenderness.
  4. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated.
  5. Spread the potatoes out on the baking tray. Bake for 25 minutes or until the potatoes are golden, tossing the spuds and rotating the tray once or twice during cooking.
  6. Sprinkle with the grated Parmesan and return to the oven for five minutes or until the cheese has melted. Serve immediately.

Nutrition Facts

Per serving: 261kcals, 10.2g fat (3g saturated), 36.9g carbs (2.6g sugars), 7.9g protein, 6.1g fibre, 0.169g sodium

Gluten-freeDinnerDiabetic-friendlyLow-fatSpecial OccasionsFamily mealsSunday roastDinner partyBudget mealsComfort foodMake it HealthyVegetarian

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