This recipe for roast potatoes produces crispy edges with centres as creamy as mashed potatoes. A must try!
20 people made this
6 large baking potatoes
4 tablespoons olive oil
1 clove garlic, pressed
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon celery salt
1 tablespoon grated Parmesan cheese
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 220 C / Gas 7.
Thinly slice each potato several times, stopping just short of cutting all the way through.
Whisk olive oil, garlic, paprika, oregano and celery salt together in a bowl; pour into a resealable food bag. Add the potatoes; seal the bag and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.
Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.
Place each potato in a large serving spoon and use it as a guide for slicing.