Level up your Sunday dinner with this twist on a roasted classic.

A Sunday roast. Undoubtedly the ultimate British dinner. (Or at least a very high contender)

And sometimes, absolute classics should be left alone…. but not roasties.

Why focus on the potatoes, and not the meat you say? Well roast potatoes might just be my absolute favourite part of a Sunday dinner. They go with every single component on the plate, mopping up glistening gravy or being dunked into your favourite condiment (I’m talking cranberry, mint or mustard here. If you’re imagining ketchup or mayo, we need to have a chat).

And there’s much to be said about the versatility of the humble potato. I’m pretty sure we could all pick potatoes as the answer to “if you could only eat one thing every day, what would it be?”

So if the potato itself is so adaptable, why not make roast potatoes adaptable too? With that in mind, I decided it was time to add a twist to my recipe for roast potatoes.

I’m about to share such an easy trick to really add some flair to your Sunday dinner recipe. It may not be one you pull out of the bag every roast, but it’ll be your secret weapon when it’s time to impress.

The simple addition of two well loved flavours – garlic and parmesan cheese – will get your tastebuds bouncing, even drowned in gravy. And for very little effort, you are so rewarded.

Recipe ingredients

• 4 Maris Piper potatoes
• 5 garlic cloves
• 1 chicken stock cube
• 30g grated parmesan
• 1 bay leaf
• 1/2 a tablespoon of plain flour
• 1 teaspoon of thyme
• 1 teaspoon of dried parsley
• 1 teaspoon of garlic powder / granules
• Salt & pepper
• Sunflower or vegetable oil

Cooking utensils

• A saucepan
• A sharp knife
• Mixing bowl
• Kitchen tongs
• A roasting tray
• A sieve
• A potato peeler

1. Preheat your oven to 200 degrees.
2. Peel your potatoes and slice in half, before popping them into a saucepan.
3. Give the potatoes a good rinse with cold water to remove some excess starch, and then submerge in fresh water in your saucepan.
4. Add your stock cube, 2 peeled garlic cloves and a bay leaf to the water and bring to the boil. There’s no need to salt the water here thanks to the stock cube.
5. Par-boil your potatoes – I would say this will take about 10 minutes. You want your potatoes soft enough to stick a fork in, but firm enough to hold their shape.
6. This is the perfect time to heat up your oil in the oven. You’ll need enough to comfortably coat the roasting dish with oil, but not too much that you’ll end up deep frying your potatoes. Pop the dish in the oven to get wonderfully hot.
7. When your potatoes are ready, remove from the heat and give them a gentle stir, this’ll help break up the stock cube if it hasn’t entirely dissolved.
8. Drain your potatoes in your sieve and shake them about a little. This will help fluff up the edges of your potatoes for ultimate crispiness.
9. Let them cool for a minute maximum, before sprinkling with your flour, dried thyme, garlic powder and some salt and pepper.
10. Remove your roasting dish carefully from the oven and add your potatoes to the hot oil. Swirl the potatoes gently around the oil to try to coat them as much as possible.
11. Add your potatoes to the oven for an hour, giving the roasting dish and potatoes a firm shake in the hot oil about half way through.
12. Finely chop your garlic and add it to a large mixing bowl, along with the grated parmesan and a teaspoon of parsley.
13. Pop your gorgeously golden roast potatoes into the bowl and give them a really good mix, coating the hot crunchy potatoes with the umami taste of garlic and cheese. (If you feel your mixture isn’t coating enough, a tiny dash of olive oil will help with the stickiness)
14. Serve immediately and watch your Sunday roast dinner go from a solid 10 to an impressive 100 in seconds.

Tasty tips!

• Enhance the herby flavour by adding a few sprigs of fresh thyme to the saucepan whilst you boil your potatoes.
• Swap your Maris Piper potatoes for red potatoes – perfect for an autumnal Sunday roast.
• Let’s bring in the summer by switching the recipe up a little. Omit the parmesan and crumble over some sharp feta instead. Your potatoes will be the perfect addition to a summer roast dinner recipe.

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TemplateDefault templateStick to the top of the blogPending reviewAUTHORholkeer