Crispy Cheese and Garlic New Potatoes

This recipe is a great alternative to serve at Easter lunch in place of traditional roasties. They’re no more fuss to make, and you will love their crunchy, cheesy coating. Make sure you cook more than you need though, they tend to be super popular!

Ready in:
 30 to 60 mins

  • 1kg baby new potatoes, halved
  • 2 tbsp rapeseed oil
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh rosemary leaves, chopped
  • 50g veggie Parmesan-style cheese
  • 30g butter
  • sea salt and freshly ground black pepper
  • 1

    Start by preheating the oven to 230C/450F/Gas 8. Arrange the potatoes evenly in the centre of a large sheet of foil. Drizzle with the oil and dot with the butter.

  • 2

    Sprinkle with garlic, rosemary, sea salt and black pepper. Bring up the sides of the foil, then double fold the top and ends to seal, making one large foil packet with room for heat to circulate inside.

  • 3

    Bake for 35 minutes, then uncover and sprinkle with the Parmesan-style cheese and cook uncovered for a further five minutes.

  • PER SERVING: 18.8 FAT (Excluding extras)

Crispy Cheese and Garlic New Potatoes was taken from COOK VEGETARIAN

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