Garlic, Parmesan and herb roast potatoes topped with fragrant oil

1. 1

   To make the roast potatoes, place the potatoes in a large saucepan of salted water and bring to the boil. Simmer gently for about 15 minutes, or until tender on the outside but still firm in the centre. The potatoes should reach the point of almost breaking as this will result in the best texture.

2. 2

   Tip into a colander to drain then give them a shake to rough up the edges. Transfer to a large baking tray to air dry and firm up.

3. 3

   Preheat the oven to 220C/200C Fan/Gas 7.

4. 4

   Add the oil or fat in a generous layer in a roasting tin and place in the oven to heat until shimmering. Carefully add the potatoes to the hot fat. Turn to coat in the oil and season with salt.

5. 5

   Roast for about 40-50 minutes, or until deep golden and crisp. Turn once or twice during cooking for an even colour.

6. 6

   Meanwhile, make the fragrant oil. Heat all the ingredients, except the sugar and salt, in a saucepan over a low heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Let the oil bubble gently, but do not allow it to burn. It should slowly infuse for around 15-30 minutes. Season with a little salt and the sugar then leave to cool to room temperature.

7. 7

   Once the potatoes are cooked, add the garlic, Parmesan and rosemary to the roasting tin. Mix well and then cook for another 5 minutes. Drain away any excess fat.

8. 8

   Spoon the fragrant oil over the roast potatoes and toss to coat. Finish with lots of grated Parmesan and serve.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.