1.8 kg of floury potatoes cut into quarters
5 tbsp olive oil
2 tsp plain flour
100g Parmesan, finely grated
Handful parsley leaves, finely chopped
4 rosemary sprigs, leaves finely chopped
Pinch of grated nutmeg

Heat oven to 220˚C. Place potatoes in a pan of salted water and bring to the boil. Simmer for 2 minutes exactly. Drain well and allow to cool slightly then toss them in a little of the olive oil.

Mix the flour, parmesan, herbs and nutmeg in a dish with a pinch of salt. Toss the potatoes in the mix until evenly coated. Heat the remainder of the olive oil in a shallow non-stick roasting tray then add the potatoes. Turn the potatoes to coat evenly and roast in the oven for 30–35 minutes, turning once. Serve hot.