Recipe: Parmesan-crusted potatoes with macadamia crumble

These parmesan-crusted roast potatoes take your roasties to the next level. Cheesy, crunchy and utterly delicious, you’ll have everyone asking for seconds when you make these.

Parmesan-crusted potatoes with macadamia crumble

Serves 6-8

Ingredients

2kg baby potatoes, halved

½ cup macadamia nuts, roughly chopped

3 Tbsp butter

1½ cups parmesan cheese, grated

2 Tbsp garlic and herb seasoning

2 tsp salt

A handful of flat-leaf parsley, chopped

Method

1. Preheat the oven to 220C.
2. Score the cut side of the potatoes with ½ cm cuts in a criss-cross pattern.
3. Put the butter in a shallow non-stick roasting pan and place in the oven until melted, about 4 minutes.
4. Remove the pan from the oven and cool for a minute or two, then sprinkle in the grated parmesan, garlic and herb seasoning, and salt. Place the potato halves in the pan, cut side down.
5. Bake for about 25 minutes until the potatoes are tender and the parmesan creates a golden crust on the bottom of the potatoes.
6. Remove from the oven. Cool for 5 minutes, then use a spatula to loosen the potatoes and turn them to crusted sides to face up.
7. Scatter with chopped macadamias and bake for a further 4–6 minutes until the nuts are lightly toasted. Sprinkle with chopped parsley to serve.

NOTE: Cooling the potatoes slightly until the parmesan on the bottom hardens makes it easier to flip them.