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Grated Parmesan makes these crispy roasties even more luxurious! They also make great nibbles for a cocktail party; simply cut the potatoes into bite size pieces and reduce the roasting time a little
Farrington’s Mellow YellowPreheat your oven to 220°C/200°C fan.
Parboil your potatoes for 2 minutes, drain and drizzle in 1 tbsp of the oil. Gently toss to coat the potatoes in the oil.
In a large bowl, mix together the plain flour, parmesan, parsley, rosemary and nutmeg.
Add the potatoes and toss to fully coat each potato in the parmesan mixture.
Pour the remaining 3 tbsp of Mellow Yellow Rapeseed Oil into a roasting dish and put the oven for a few minutes for the oil to get hot.
Carefully pour the potatoes into the hot oil, turning the potatoes to coat them in the oil.
Roast in the oven for 30 minutes, or until golden and crispy, turn after 10 minutes to avoid the potatoes sticking to the roasting dish.
Preheat your oven to 220°C/200°C fan.
Parboil your potatoes for 2 minutes, drain and drizzle in 1 tbsp of the oil. Gently toss to coat the potatoes in the oil.
In a large bowl, mix together the plain flour, parmesan, parsley, rosemary and nutmeg.
Add the potatoes and toss to fully coat each potato in the parmesan mixture.
Pour the remaining 3 tbsp of Mellow Yellow Rapeseed Oil into a roasting dish and put the oven for a few minutes for the oil to get hot.
Carefully pour the potatoes into the hot oil, turning the potatoes to coat them in the oil.
Roast in the oven for 30 minutes, or until golden and crispy, turn after 10 minutes to avoid the potatoes sticking to the roasting dish.
15 minutes
Serves 18-22 scones
