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A bowl of roast potatoes is shot from above. There are small rosemary leaves over it along with shavings of parmesan.

Roast Potatoes with Rosemary, Black Truffle Olive Oil and Parmesan

Prep 30 minutesCooking 3 hours6 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.

recipe

3 hours

Side Dish

Family Recipes

1 hour +

Winter Recipes

Vegetarian Recipes

Gluten Free Recipes

Nut Free Recipes

Vegetable Recipes

Oils

Side Dish

Easy

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Ingredients

2kg Maris Piper potatoes

1 bulb garlic (broken into cloves)

4 sprigs rosemary (2 sprigs finely chopped)

Sea salt

200ml  Pepe Extra Virgin Olive Oil for roasting

50g aged Parmigiana Reggiano, shaved into strips with a peeler or coarsely grated

100ml Belazu Black Truffle Extra Virgin Olive Oi

Instructions

  1. Preheat the oven to 180°C/160ºC fan/gas mark 4.
  2. Wash and peel the potatoes and cut into quarters. Put them in a bowl and rinse under running water for 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Included in this Recipe

Pepe® Extra Virgin Olive Oil

Pepe® Extra Virgin Olive Oil

A suffusion of Arbequina oils from Lleida, Catalonia

Black Truffle Extra Virgin Olive Oil

Black Truffle Extra Virgin Olive Oil

A little drizzle as you mash potato gives your roast dinners an indulgent edge

Parmigiano Reggiano Cheese 22 month

Parmigiano Reggiano Cheese 22 month

Authentic Parmigiano Reggiano or Parmesan cheese made in Italy Storage condition: chilled