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