Crispy, creamy, cheesy comfort: adjectives, and foods, that we’re craving these dismal days. Here’s an exemplar: potatoes wedged or halved, then tossed in an elixir of lemon, parsley and parmesan. A final dusting of lemon zest and chile flakes lifts comfort into joy.
Ingredients: 2 lb baby potatoes halved or russets wedged, 1/3 cup olive oil, 3 oz grated parmesan, 1/4 cup chopped flat-leaf parsley, 1 tsp grated lemon zest, 1/2 Tbsp lemon juice, 1/2 tsp red pepper flakes
Pre-heat oven to 400d. Toss potatoes and oil in bowl, season with salt and pepper. Place potatoes cut side up on wire rack set inside baking pan, place pan in upper third of oven, roast until potatoes are golden, about half hour. Transfer potatoes back to same bowl and toss with parmesan. Return potatoes to rack and roast until cheese is golden and crisp, about 10 minutes. In same bowl, toss potatoes with parsley, lemon juice and red pepper flakes. Dust with lemon zest and get ready to swoon. Serves 4