Crunchy, cheesy, lemony garlic roasties
750g baby potatoes
8 plump garlic cloves, peeled + finely chopped
1 cup parmesan, finely grated + extra to serve
zest + juice 1 large lemon
leaves from 5-6 thyme sprigs
handful fresh basil - very finely chopped
handful fresh rosemary - very finely chopped
good quality extra virgin olive oil
maldon sea salt flakes
freshly ground black pepper
Preheat oven to 180˚c/350˚f.
Heat a large baking tray in the oven.
Cut potatoes in half and parboil in a large saucepan of salted water until slightly soft in the centre when testing with a small, sharp knife. About 10 mins.
Drain and set aside.
Add garlic, 1/2 cup parmesan, lemon zest and juice, thyme, basil and rosemary into a large mixing bowl, add 1/2 cup olive oil and combine well.
Remove tray from oven and tip in potatoes, cover with garlic/herb marinade and coat well. Season well with salt and freshly ground black pepper.
Roast in the oven, tossing with a large spoon occasionally for 40-50 mins or until super crispy. Half way through cooking sprinkle the remaining 1/2 cup parmesan over the potatoes.
Serve hot with a drizzle of olive oil, some more crushed sea salt flakes and extra grated parmesan.