Roast Potatoes with Parmesan and Truffle

Roast Potatoes with Parmesan and Truffle

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The ultimate indulgent potatoes for Christmas. The Parmesan and truffle is optional.


1kg of potatoes (Maris Piper)
1 generous handful of Parmesan cheese
6 tbsp of goose fat
1 bulb of smoked garlic
4 sprigs of thyme
3 sprigs of rosemary
Sea salt and ground black pepper
1 fresh truffle


Step 1

Par boil the potatoes in sea salt and water for 5-10 minutes depending on their size. Strain them through a colander and allow to steam for 3-4 minutes. Shake them around a bit to rustle up the edges.

Step 2

To prepare your roasting tray, melt the goose fat on the tray over a medium heat. Break up the bulb of smoked garlic and add it to the tray.

Step 3

Spread the potatoes evenly and don’t overcrowd the tray. Place into a hot oven preheated to 200C for 45 mins-1 hour or until golden and crisp.

Step 4

Halfway through the cooking process remove them from the oven and give them a really light squash with a spoon or potato masher.

Step 5

Once cooked sprinkle over the grated Parmesan cheese and shave over some of the truffle. Serve and enjoy!

Bonus: This is a dish that can be made all year round, not just for Christmas.

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