A fun, elevated twist on roasted potatoes where a golden, herby Parmigiano Reggiano crust caramelises beneath the potatoes, giving each bite a crunchy, cheesy finish
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200ºC, gas mark 6.
Wash the potatoes and cut them in half lengthways. Toss with 2 tablespoons of the olive oil, the herbs and lightly season with salt and pepper.
Add the remaining olive oil to the bottom of a large roasting tray and sprinkle the grated Parmigiano Reggiano over in an even layer. Place the halved potatoes on top of the cheese, ensuring they make full contact with the tray.
Roast for 25–30 minutes, until the insides are tender and the cheese has caramelised around the base to form a golden crust.
Carefully remove the tray from the oven and allow the cheese to cool without agitating the potatoes.
Meanwhile, make the dressing. Finely chop the parsley and chives, mince the garlic and juice the lemon. In a small bowl, combine the yoghurt and sour cream with the herbs, garlic and lemon juice. Season with salt and pepper and refrigerate until ready to serve.
Carefully lift the potatoes to reveal the crisp, cheesy crust.
Serve immediately with the sour cream ranch for dipping.
