• This is no ordinary potato dish! A fresh and delightful twist as golden, crispy potatoes unite with delicious Parmesan. Get ready to savour a whole new world of flavours on your plate.

    Crisp Parmesan potatoes
    Photo: Chanelle Naudt

    Crisp Parmesan potatoes

    By Jezza-Rae Larsen Serves: 4
    Total Time: 55 minutes


    • 250 grams baby potatoes, cut in half
    • ¼ cup olive oil, plus extra for greasing
    • 2 garlic cloves, minced
    • 2 tbsp chopped parsley
    • 1 tsp chilli flakes
    • 2 tbsp grated Parmesan, plus extra for dipping
    • Salt and freshly ground pepper



    PREHEAT your oven to 180ºC.


    SCORE your potatoes on the cut side in diagonal slits.


    COMBINE the remaining ingredients in a bowl and mix to form a paste-like consistency.


    TOSS the potatoes in the olive oil mixture until evenly coated on both sides.


    PLACE a heap of extra grated Parmesan on a plate and dip the cut side of the potatoes into the Parmesan for an extra crust.


    LINE a baking tray with baking paper and add potatoes, cheese- side down in an even layer. Brush with any leftover olive oil mixture and bake in the oven for 30–40 min, until golden brown and crispy.


    Regular potatoes can be used, but these will require a longer cooking time.

    Find this delicious recipe and many others in the Food&Home Winter Issue – now out on shelves!

    ALSO SEE: Potato and chorizo salad with roast tomato dressing

    Potato and chorizo salad with roast tomato dressing

    Recipe and styling by Jezza-Rae Larsen.

    Feature image: Chanelle Naudt