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This potato side might just outshine your roast chicken

Crispy and crunchy, chef Donal Skehan’s roast potatoes ticks all the right boxes

If you’re making roast chicken this Christmas, here’s chef Donal Skehan’s ‘Christmas Parmesan Roasties’ that make for a spectacular side!

Ingredients:

• 1kg of rooster potatoes
• 1 tbsp of plain flour
• 1 generous handful of Parmesan cheese
• Olive oil
• Rosemary sprigs
• Sea salt and ground black pepper

Method:

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Peel the potatoes and chop in half. You may need to slice the chunks in half again depending on what size you want them.
2. Place the potatoes in a pot and cover with water. Bring to the boil and simmer for 5 minutes. Drain in a colander and then place back in the pot along with flour, cheese, and a seasoning of sea salt and ground black pepper.
3. Put the lid on and give them a quick shake to coat and chuff up the sides. Place in a roasting tin and roast in the oven for 35 minutes or until golden brown and crispy.

— Lygeia Gomes