Ingredients
1.2 kg chat potatoes, halved
¼ cup garlic butter spread (55g)
1 tablespoon olive oil
2 teaspoons dried Italian herbs
1 cup finely grated fresh parmesan (85g)
Method
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Place potatoes in a stockpot. Cover with cold water. Bring to boil. Boil for about 10 minutes or until just tender. Drain well. Return to stockpot.
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Add butter, oil and herbs to potatoes. Season with pepper. Stir well with a wooden spoon, so potatoes keep their shape. Transfer to a large non-stick roasting pan. Sprinkle with parmesan.
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Cook in a hot oven (200C), tossing halfway, for about 35 to 40 minutes, or until golden brown and crisp.
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Sprinkle with parsley (optional).
