METHODLeave the skin on the potatoes and slice into cubes.
Parboil in salted water for 8 minutes before draining.
Coat with olive oil, and season with garlic, salt and pepper.
Grate in the parmesan and give the potatoes a good shake to fluff them up.
Spread them evenly on a baking tray and roast in the oven for 40-50 minutes at 200, making sure to turn over every 15-20 minutes.
Top with extra parmesan, freshly chopped parsley and a sprinkle of sea salt.
Serve and enjoy!
Serves: 4
Preparation: 15 mins
Cooking: 20 mins
1kg Albert Bartlett Original Rooster Potatoes
2tbsp olive oil
50g parmesan
2tsp garlic granules
1tsp black pepper
Sea salt
Freshly chop parsley to garnish