POTATOES
600g
SALT
DRY ROSEMARY
PAPRIKA
OLIVE OIL
PARMESAN CHEESE
BREADCRUMBS
100g(1 cup)
ROSEMARY (FOR BAKING AND GARNISH)
How to Make Crumb-Coated Roasted Potatoes
Step 1
Wash, peel, and dice the potatoes into bite-sized chunks. Drop them into a bowl of cold water and let them chill for about an hour.
Step 2
Bring a pot of salted water to a boil, then add your potatoes. Cook for just 5 minutes, enough to soften the edges but not turn them to mush. Drain and let them steam dry for a few minutes.
Step 3
Toss the warm potatoes in salt, a sprinkle of dry rosemary, and a pinch of sweet paprika. Then drizzle in olive oil, add a generous handful of grated parmesan, and dump in those breadcrumbs and stir it all together.
Step 4
Spread the potatoes out on a baking tray lined with parchment paper. Make sure they’re in a single layer and nestle a few fresh rosemary sprigs among them for aroma and aesthetic. Pop into a preheated oven at 180°C/356°F and roast for 25 minutes.
Pull them out, add a fresh touch of rosemary on top, and serve hot.
