|Serves||Preparation Time||Cooking Time|
|6 People||10 – 15 Minutes||20 – 25 Minutes|
- 500 g potatoes, cut in half, or quarters if the potatoes are large
- 4 tbsp olive oil
- 3 tsp all purpose flour
- 150 g Parmesan cheese, finely grated
- A handful of parsley, finely chopped
- 4 sprigs rosemary leaves, finely chopped
- A pinch of grated nutmeg
Dip the cut potato pieces in a pan of salted water and bring to a boil.
Simmer for 2 – 3 mins.
Remove, drain and toss a little in olive oil to coat the potato pieces.
Stir all-purpose flour, Parmesan, herbs and nutmeg together in a dish with a little salt and toss in the potatoes.
Mix until the potato pieces get evenly coated.
Heat two tsps of oil in a shallow, non-stick heavy-bottomed griddle.
Keep turning the potatoes such that they get coated in oil completely.
Roast for around 30-40 mins, turning once or twice.
If you feel the pieces are sticking to the pan, lower the heat but don’t move them.
Just leave them there on low heat for the full time.
Roast them until golden brown. Remove onto a dish and serve straight away.
If you are using the oven, preheat the oven to 400 degrees Fahrenheit.
Place potatoes seasoned with all the spices on a wire rack and let it cook for 30-35 minutes.
Cool and serve with pudina chutney.
|Calories||291 K cal|