Herb and Parmesan Crispy Potatoes
Golden, crispy, and loaded with flavour
I Thought Potatoes Came in Plastic Bags
One day, when we were kids, we decided to pick some potatoes. I was excited at first — it sounded like a fun little adventure. But then the tractor rolled through the field, tearing up the ground and revealing clumps of dirt-covered potatoes… and that’s when it hit me:
Potatoes grow in the ground?!
I was mildly traumatised in the most dramatic kid way possible. I turned to my mum and asked, “Can’t we just buy them from Coles instead?” I didn’t want to get my hands dirty. Until that moment, I had absolutely no idea that potatoes didn’t just come clean, smooth, and packed neatly in plastic bags from the supermarket.
It’s funny looking back now, but that day has always stuck with me. It was the first time I realised food doesn’t just appear on shelves, it comes from somewhere real. Somewhere messy. Somewhere kind of wonderful.
Herb and Parmesan Crispy Potatoes
Makes: 4 Serves
Prep Time: 15-20 minutes
Cooking time: 45min-1 hour
Ingredients:
1kg potatoes
2 tbsp oil
2 tsp onion power
Quarters of a cup of grated parmesan
Quarters of a cup of parsley (any fresh herbs)
Method:
1. Preheat your oven to 180°C (356°F).
2. Boil the potatoes in salted water until tender (a fork should slide in easily).
3. Drain the potatoes well, then transfer them to a large bowl. Let them cool for 3–5 minutes to allow moisture to evaporate — this helps them get extra crispy in the oven.
4. Once slightly cooled, toss the potatoes in the bowl with olive oil, your choice of herbs and seasonings, and half the grated Parmesan.
5. Place on a lined baking tray. Use a sturdy cup or glass to gently smash each potato flat. (Tip: place a sheet of baking paper between the potato and the cup to prevent sticking.)
6. Bake in the preheated oven until golden and crispy. The thinner you smash them, the faster they’ll crisp , so adjust timing accordingly.
7. Remove from the oven and sprinkle with extra Parmesan and a pinch of salt while hot.