Ingredients
- 8 large (about 2kg) Red Jacket potatoes, peeled, halved
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- Pinch of cayenne pepper
- Sea salt flakes
- 1/2 cup (35g) fresh breadcrumbs (made from day old bread)
- 1/4 cup (20g) finely grated parmesan
Directions
- Step 1
Preheat oven to 200C. Place 1 potato, cut-side down, on a clean work surface and make thin, evenly spaced cuts at about 5mm intervals, about two-thirds the way through. Place in a large bowl. Repeat with remaining potatoes.
- Step 2
Drizzle the oil evenly over the potatoes and sprinkle with paprika and cayenne. Season well with salt and pepper and use your hands the toss to evenly coat in oil and spices. Transfer to a roasting pan.
- Step 3
Roast in preheated oven for 30 minutes, turning once during cooking. Meanwhile, combine the breadcrumbs and parmesan in a small bowl. Remove potatoes and turn in the pan so the cut-side is down.
- Step 4
Sprinkle the breadcrumb mixture oven the potatoes. Bake for a further 15-20 minutes or until golden brown and crisp. Serve immediately.
Serving size: 4
Recipe courtesy of taste.com.au