Parmesan Leek Roast Potatoes

Do you really love roast potatoes? If you do, but fancy a recipe that takes them in a new direction, this is the one for you.

Done in 2 hours

Serves 4

Dish by Hugh Woodward

Ingredients

1 kgMaris Piper potatoes

1/2 tbspflaked sea salt

4 tbspduck fat

100gpancetta

4leeks

a handfulchopped parsley

1 lemon, zested

2garlic cloves, finely chopped

60gparmesan, grated

Featuring pancetta, gremolata, leeks and loads of parmesan, this fresh take on a Sunday dinner classic is really going to change how you look at roast potatoes. It's bright, zesty but also crunchy and delicious. All in all, we think it's a pretty strong argument for jazzing up an old favourite. Just be warned, they won't last long on the dinner table!

Method

Preheat the oven to 200°C.

First up, peed and cut the potatoes into roastie sized chunks.

Place them in a large pan of water with the salt and bring to a simmer. Cook until the outsides are capable of fluffing up, roughly 15 minutes.

Meanwhile, get a sturdy baking tray and heat up the duck fat. When it's really hot, pour the cooked potatoes on top. Roast for around 40 mins,

Fry the pancetta until crispy and set aside.

Slice the whites of the leek, season and sprinkle with olive oil. Roast until cooked through.

Combine the parsley, lemon zest and garlic.

Combine everything and serve immediately, either with a roast or something more low key.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.