Go Back
+ servings
An aerial macro image of crispy roasted kipfler potatoes with a parmesan and herb crust. The potatoes are golden brown and sprinkled with sea salt flakes

Roasted kipfler potatoes with parmesan herb crust

Gluten free, low lactose, vegetarian option (choose vegetarian parmesan), low FODMAP
Serves 4-6 as a side
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the potatoes

  • 1 - 1.5 kg kipfler potatoes, washed
  • liberal amount of salt, for boiling
  • 1 tsp baking soda, for boiling

For the herb crust:

  • 30g fine white rice flour
  • 7.5-10g fresh sage, finely chopped
  • 3-5g fresh rosemary, woody parts removed and finely chopped
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 tsp fine salt
  • freshly cracked pepper
  • 100 ml vegetable oil (or other high smoke point oil)
  • 100 g parmesan, finely and freshly grated (see notes)

Instructions
 

  • Place the potatoes in a large pot of extremely well salted water. Add the baking soda, then cook until a knife slides through the largest potato. This could take 10-25 minutes, depending on the size of the potatoes.
  • While you're waiting, preheat the oven to 200C/400F.
  • In a large bowl, combine the dry ingredients for the herb crust. Add the oil and stir to combine. Add the parmesan and stir again.
  • Once the potatoes are cooked, drain them (setting a small amount of cooking liquid aside). Use gloves and work quickly to chop each potato into bit sized slices, then place it into the bowl. Heat and a bit of liquid will help the herb crust adhere to the potatoes.
  • Continue until all the potatoes are in the bowl, then toss to coat. You can cover the bowl with a large chopping board and shake them up a little, if you like.
  • Transfer the potatoes to a large baking tray and spread them out. If any herb crust isn't attached to a potato, plop it atop one. Bake for 20 minutes, then try to flip each potato if you can. If they're all stuck, leave them and return them to the oven. Bake for an additional 20 minutes or until golden brown.
  • Sprinkle with some extra salt and serve!

Notes

  • Pre-grated parmesan in a packet is not suitable for this recipe. It contains fillers that stop it melting properly. Buy a block of parmesan and grate it on the fine side of your grater. It won't take long, I promise.
  • Parmesan is often not vegetarian. Some vegetarian parmesan does exist, whether or not it technically should. See the body of the post for suggestions and brands in Australia.
  • Rice flour is used here because it's known for it's crispy capabilities. I haven't tried any other sort here. 
Tried this recipe?Let us know how it was!