Parmesan and Colman's roast potatoes
Makes: 4
Serves: 4
Prep time: 5 minsTotal time: 
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Recipe photograph by Clare Miller
Parmesan and Colman's roast potatoes
Try something new this Easter with this easy recipe for super-crunchy roast potatoes with Parmesan cheese and Colman's mustard
Makes: 4
Serves: 4
Prep time: 5 minsTotal time: 
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Ingredients
- 1kg Maris Piper potatoes, peeled, large ones halved
- 2 tbsp sunflower oil
- 75g Parmesan, grated
- 3 heaped tsp Colman’s mustard powder
Step by step
- Preheat the oven to 220ºC, fan 200ºC, gas 7. Put the potatoes in a saucepan of cold water and bring to the boil.
- Boil for 6-8 minutes, drain, return to the saucepan and shake to ‘rough-up’ the edges.
- Transfer to a large baking tray, drizzle over the oil and toss well to coat. Scatter over the Parmesan and the Colman’s mustard powder. Gently toss with a spoon. Scoop up some of the Parmesan that may have fallen into the tray and place back on the tops of the potatoes.
- Roast for 30-35 minutes, turning halfway through cooking until crisp and golden on the outside and light and fluffy on the inside.
