The real star of any roast dinner, these crunchy roast potatoes are the business! Crispy with a Parmesan crust on the outside and tender and fluffy on the inside.
- Preheat the oven to 200°C/400°F/Gas Mark 6. Peel the potatoes and chop in half. You may need to slice the chunks in half again depending on what size you want them.
- Place the potatoes in a pot and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain in a colander and then place back in the pot along with the flour, cheese, and a seasoning of sea salt and ground black pepper.
- Put the lid on and give them a quick shake to coat and chuff up the sides. Place in a roasting tin and roast in the oven for 35 minutes or until golden brown and crispy.