Equipment
Ingredients
Vegetables & Aromatics
- 800 g red potatoes, washed and scrubbed
- 10 g fresh rosemary, leaves stripped and roughly chopped
- 15 g garlic cloves, finely minced
Fats & Seasonings
- 45 ml olive oil
- 40 g parmesan cheese, freshly grated
- 6 g kosher salt
- 2 g freshly ground black pepper
Nutrition (per serving)
Method
Preheat oven to 200°C (400°F). Ensure the oven rack is in the center position.
Cut the potatoes into uniform 2.5cm (1 inch) cubes. If the potatoes are small, quartering them usually works best. Pat them completely dry with paper towels.
In a large mixing bowl, combine the potatoes, olive oil, chopped rosemary, salt, and black pepper. Toss vigorously until every potato piece is evenly coated.
Spread the potatoes in a single layer on the baking sheet. Ensure there is space between the pieces; if they are touching, use two pans.
Remove the pan from the oven. Flip the potatoes with a spatula. Sprinkle the minced garlic and grated Parmesan evenly over the potatoes. Toss gently on the pan to distribute.
Return to the oven and roast for an additional 10-15 minutes.
Remove from oven and let rest for 5 minutes on the pan. The potatoes will continue to crisp up as they cool slightly. Taste and add a final pinch of salt if needed.
Chef's Notes
- Red potatoes are waxy and hold their shape well, but for maximum crunch, ensure your oven is fully preheated.
- The 'frico' effect—where the Parmesan hits the hot pan and turns into a crispy cheese crisp—is one of the best parts of this dish. Don't worry if cheese lands on the pan.
- If you want to make this strictly Vegetarian, look for Parmesan cheese made with vegetable rennet or microbial enzymes, as traditional Parmigiano Reggiano uses animal rennet.
Storage
Refrigerator: 3 days — Store in an airtight container. Texture will soften significantly.
Reheating: Reheat in an oven or air fryer at 180°C for 5-8 minutes to recrisp. Microwave will result in soggy texture.
