In partnership with Mainland
Perfectly roasted potatoes, with a Mainland Parmesan crust to ramp up the festivities this Christmas.
Prep time – 20 mins
Cooking time – 60 mins
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Serves 8
Ingredients:
1 kilogram | baby potatoes, halved |
1 cup | Mainland Grated Parmesan |
1 teaspoon | garlic powder |
½ teaspoon | salt |
olive oil |
To serve:
¾ cup | sour cream |
¼ cup | plain Greek yoghurt |
1 | spring onion, finely chopped |
salt | and pepper |

Method:
- Preheat the oven to 200°C.
- Take each halved potato and use a sharp knife to make a diagonal criss cross cut across the flat side, half a centimetre deep.
- Place the Parmesan, garlic powder and salt in a small food processor and blitz to a sand-like texture.
- Drizzle olive oil into a large roasting tray and spread it out to cover the base.
- Sprinkle the Parmesan mixture evenly over the base of the roasting tray. Place the potatoes into the tray, cut side down, pressing into the Parmesan. Bake for 45-55 minutes until the potatoes are cooked and the Parmesan is golden and crunchy.
- While the potatoes bake, mix the sour cream and Greek yoghurt with a pinch each of salt and pepper, then stir through the spring onion.
- Once the potatoes are cooked, remove them from the oven and allow them to rest for 5-10 minutes. Use a spatula to scrape and break up the Parmesan-encrusted potatoes. Place in a serving bowl alongside the spring onion dipping sauce.
The Mainland Special Reserve range is available at supermarkets and retailers nationwide. For this and