@susieflory: CRISPY CRUSHED PARMESAN POTATOES LIFECHANGING! I guarantee you’ll be making a version of this recipe for the rest of your life… This couldn’t be more simple and it’s a total crowd-pleaser. Gorgeous salty potatoes, double-cooked and then dressed whilst still warm in your favourite mayonnaise and cheese. You can even take things one step further and bang them back in the oven once dressed, for a couple of minutes, to let that cheese go crispy. The great thing is it lends itself to any cuisine — if you’re going Mexican, add some paprika and use a spicy mayo, or perhaps it’s being paired with a classic European dish, so stick to aioli and parmesan. The world is your oyster. INGREDIENTS • 750 grams baby potatoes (jersey royals) • 1 tablespoons salted butter, heaped • 1 tablespoons vegetable oil • 1 tablespoons mayonnaise • 1 tablespoons parmesan, grated • 1 chives, finely chopped, handful STEPS 1. Boil the potatoes: Add the 750 grams baby potatoes (jersey royals) to a pan of well-salted water. Bring to the boil and cook until completely tender, about 15-18 minutes depending on size. 2. Drain and crush: Drain well and tip into a roasting tray. Once cool enough to handle, gently crush each potato with the back of a fork or a masher, just enough to split the skins and rough up the edges. 3. First roast: Dot the crushed potatoes with the 1 tablespoons salted butter, heaped and drizzle over the 1 tablespoons vegetable oil, tossing to coat. Roast in a hot oven at 200C for 25-30 minutes, until deeply golden and crisp at the edges. 4. Dress while warm: Take the tray out of the oven. While the potatoes are still hot, dollop over the 1 tablespoons mayonnaise and scatter over the 1 tablespoons parmesan, grated, tossing gently so everything gets coated. 5. Second roast: Return the tray to the oven for a final 5 minutes, just until the parmesan turns golden and crispy. 6. Finish: Remove from the oven and scatter over the 1 chives, finely chopped, handful. Serve straight away while hot and crispy. NOTES Going Mexican? Swap in a spicy mayo and add a pinch of paprika before the second roast. Keeping it classic European? Use aioli in place of mayo. #potatosalad #potatoes

Susie Flory

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Thursday 30 July 2026 14:42:55 GMT