Parmesan & chive potatoes

Preparation Time
15 minutes
Cooking Time
70 minutes
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


  1. Combine the breadcrumbs, parmesan, parsley, chives, pine nuts and half the oil in a medium bowl.
  2. 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.
  3. 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.

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