Roast Potatoes with Rosemary, Black Truffle Olive Oil and Parmesan
Prep: 30 minutes
Cook: 180 minutes
Cook: 180 minutes
Easy
Serves 6 people
Everyone knows that roast potatoes can make or break a roast dinner! Try Henry’s recipe this Christmas with Black Truffle Oil and Parmesan – the secret is to leave the potatoes to cool first before putting them into the hot oil, this way they absorb more and the result: crispy on the outside and soft and fluffy on the inside.
Ingredients
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2kg Maris Piper potatoes
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1 bulb garlic (broken into cloves)
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4 sprigs rosemary (2 sprigs finely chopped)
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Sea salt
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200ml Pepe Extra Virgin Olive Oil for roasting
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50g aged Parmigiana Reggiano, shaved into strips with a peeler or coarsely grated
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100ml Belazu Black Truffle Extra Virgin Olive Oi
Method
- Step 0: Preheat the oven to 180°C/160ºC fan/gas mark 4.
- Step 1: Wash and peel the potatoes and cut into quarters. Put them in a bowl and rinse under running water for 5 minutes.
- Step 2: Cover the potatoes with water in a large saucepan then add the garlic, salt and ½ of the rosemary then bring to the boil. Cook for about 25-30 minutes, until the potatoes are soft and starting to break on the outside. Gently drain the potatoes into a colander and leave them to cool.
- Step 3: Pour the olive oil into a roasting tray large enough to hold the potatoes on one layer. Place the tray in the oven for 15 minutes to preheat the oil.
- Step 4: Carefully add the potatoes and cooked garlic cloves to the pan and coat them in the hot oil. Place the tray back in the oven for at least 1 hour and 15 minutes, turning the potatoes gently every 20 minutes, until they are golden brown and crispy all over. Drain any excess oil on kitchen paper and place in a bowl.
- Step 5: Add the rosemary, a few pinches of sea salt and 3/4 of the cheese to the bowl and drizzle over the truffle oil and then toss to combine. Sprinkle the remaining cheese on top and serve.
