Ingredients (serves 12)
140g (2 cups) fresh breadcrumbs (made from day-old bread)
45g (1/2 cup) shredded parmesan
1/3 cup coarsely chopped fresh continental parsley
1/3 cup coarsely chopped fresh chives
1 x 125g pkt pine nuts
80ml (1/3 cup) olive oil
18 (about 3kg) coliban potatoes, peeled, halved
Salt & freshly ground black pepper
- Combine the breadcrumbs, parmesan, parsley, chives, pine nuts and half the oil in a medium bowl.
- Preheat oven to 200°C. Place 1 potato, cut-side down, on a chopping board and make thin, evenly-spaced cuts at 5mm intervals, about two-thirds of the way through. Place potato, flat-side down, in a large roasting pan. Repeat with the remaining potatoes. Drizzle the potatoes with the remaining oil and season with salt and pepper. Roast in oven for 55 minutes or until tender.
- Remove potatoes from the oven and sprinkle with breadcrumb mixture. Bake for a further 15 minutes or until golden. Transfer to a heatproof bowl to serve.
You can prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2, 1 1/2 hours before serving main.