Crispy garlic and parmesan potatoes with Rouille

Our take on these viral roasted potatoes. Easy, relatively quick, and delicious. I think this is the perfect side dish to any braai or roast. Serving the potatoes at room temperature with some Rouille on the side can be a great snack/pre-starter as well.

 

Preparation time: 45 minutes
Cooking time: 30 minutes
Serving: 4 – 6 people

 

Ingredients for the potatoes:
20 baby potatoes
2 tablespoons Rouille
100g grated parmesan
1 teaspoon paprika
Maldon salt & pepper

 

Method for the potatoes:

Preheat your oven to 180 degrees.
Precook the potatoes in salted boiling water for 8 minutes.
Cool the potatoes down and cut lengthwise in half.
Add the potatoes to a mixing bowl and mix gently, without breaking with the rouille.
Mix the parmesan and the paprika and sprinkle evenly on a oiled baking tray that will fit all the potatoes.
Now place the potatoes, cut side down on the baking tray.
Roast the potatoes for 30 minutes.
Remove them from the oven and wait for 7 minutes before removing the potatoes from the tray with a
spatula.
Season with Maldon salt and Black pepper.

 

How to serve:
Serve with extra rouille on the side and some fresh lemon.

 

Chefs note:
Make this recipe instead of chips for your next burger night.

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