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Crispy Parmesan Crispy Parmesan Potatoes

I can understand why these potatoes went viral. They’re crispy on the outside, fluffy in the middle and perfectly seasoned all the way through. And they’re roasted with lots of parmesan, which turns into a crispy, deeply savoury lattice when cooked. They’re great on their own, but I’ve decided to level them up with a spicy nduja and tomato sauce.

 

Nduja is a soft, spicy sausage from the region of Calabria in southern Italy. Flavour wise, it’s salty, smoky and a little funky (the good kind of funk!). It adds huge depth of flavour and transforms a classic tomato sauce into something special and incredibly delicious.

  • Author: zenak
  • Prep Time: 10 mins
  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale
  • 500g baby potatoes, halved
  • 1 tsp garlic granules
  • 1 tsp dried mixed herbs
  • extra-virgin olive oil
  • 100g parmigiano reggiano, grated
  • 100g nduja
  • 4 garlic cloves, minced
  • 1 x 400g tin crushed tomatoes
  • 200ml water
  • small handful fresh basil leaves, thinly sliced

Instructions

  1. Heat your oven to 200°C / fan 180°C.
  2. Place the baby potatoes, garlic granules and dried mixed herbs in a large bowl. Season generously with salt and pepper, drizzle with extra-virgin olive oil and toss to coat.
  3. Line a large baking tray with greaseproof paper. Spread the grated parmesan in an even layer. Top with the potatoes, placing them cut-side-down in a single layer. Roast for 35 to 45 mins, or until the parmesan is golden and the potatoes are cooked through.
  4. Meanwhile, heat a splash of extra-virgin olive oil in a small saucepan. Add the nduja, breaking it up with a wooden spoon. As it heats, it will begin to melt. Once softened, add the garlic and cook for 1 minute, stirring constantly.
  5. Add the tinned tomatoes and water and season with salt and pepper. Bring the sauce to a simmer over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 20 to 30 minutes, or until thickened.
  6. Remove the saucepan from the heat, stir in the fresh basil and season with salt and pepper, to taste.
  7. Take the potatoes out of the oven and let them sit for 5 minutes. Flip them out onto a chopping board, then peel away the greaseproof paper. Alternatively, you can just use a spatula.
  8. To serve, spread the nduja tomato sauce onto a large plate. Top with the potatoes then serve and enjoy.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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Xavier Tharpe
3 months ago

Loved this!

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