What could be better than roast potatoes? Add cheese, says James Martin

Christmas roast potatoes made even better with cheese - (Dan Jones)

What could be better than a crispy, golden roast potato? Well, the answer is one covered with a dusting of grated Parmesan to provide another layer of flavour and cheesy deliciousness,” says chef James Martin. “These are perfect served as part of a roast dinner.”

Parmesan roasties

Serves: 8

Ingredients:

2kg King Edward potatoes, peeled

100g beef dripping

50ml olive oil

50g butter

100g parmesan, grated

Sea salt

Method:

‘Cheese’ is Martin’s third single-ingredient cookbook (Quadrille)

1. Preheat the oven to 200C (180C fan)/400F/gas 6.

2. Cut the larger potatoes in half, then pop them all into a pan of boiling salted water. Bring back to the boil and cook for 3-4 minutes. Drain and shake in the colander.

3. Place a roasting tray in the oven with the beef dripping, oil and butter and when hot and sizzling, tip in the potatoes. Roast for 40-45 minutes.

4. Remove from the oven, top with the Parmesan and slightly crush the potatoes with the back of a spoon. Return to the oven for a further 10 minutes until crisp and golden.

‘Cheese’ by James Martin (Quadrille, £25).