Parmesan & chive potatoes

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How to make Parmesan & chive potatoes

  • Yield : 12
  • Prep Time : 0:15
  • Cook Time : 1:10
  • Total Time : 1:25

Ingredients

  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 45g (1/2 cup) shredded parmesan
  • 1/3 cup coarsely chopped fresh continental parsley
  • 1/3 cup coarsely chopped fresh chives
  • 1 x 125g pkt pine nuts
  • 80ml (1/3 cup) olive oil
  • 18 (about 3kg) coliban potatoes, peeled, halved
  • Salt & freshly ground black pepper

Method

  • Step 1 Combine the breadcrumbs, parmesan, parsley, chives, pine nuts and half the oil in a medium bowl.
  • Step 2 Preheat oven to 200°C. Place 1 potato, cut-side down, on a chopping board and make thin, evenly-spaced cuts at 5mm intervals, about two-thirds of the way through. Place potato, flat-side down, in a large roasting pan. Repeat with the remaining potatoes. Drizzle the potatoes with the remaining oil and season with salt and pepper. Roast in oven for 55 minutes or until tender.
  • Step 3 Remove potatoes from the oven and sprinkle with breadcrumb mixture. Bake for a further 15 minutes or until golden. Transfer to a heatproof bowl to serve.

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