3 ways with Parmesan

Inventive ideas that make the most of Parmigiano Reggiano

- ADAM BUSH

Parmesan roast potatoes

1 HOUR 15 MINUTES | SERVES 4 AS A SIDE EASY | GF

Maris Piper or King Edward potatoes 1.5kg,

peeled and cut into large pieces

vegetable oil or duck fat 150ml

Parmigiano Reggiano 50g, finely grated

black peppercorns ground to make ½ tsp

1 Put the potatoes in a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 7 minutes. Tip into a colander, leave to drain for a few minutes, then toss lightly to rough up the edges.

2 Heat the oven 200C/ fan 180C/gas 6. Drizzle the vegetable oil or spoon the duck fat into a large roasting tin and put it in the oven to heat up. When the oil or fat is hot, carefully tip in the potatoes and toss until fully coated. Roast for 25 minutes until the potatoes are starting to crisp, then turn over and roast for 15 minutes more until really golden and crisp.

3 Remove from the oven and sprinkle the potatoes with the Parmigiano Reggiano and black pepper. Toss well and return to the oven for 5 minutes until the potatoes are really crisp and the Parmigiano Reggiano has browned. Scoop out into a bowl lined with kitchen paper and serve.

PER SERVING 473 kcals | fat 18G saturates 4.2G | carbs 63.3G | sugars 3G fibre 6.8G | protein 11.1G | salt 0.2G