Crispy Parmesan & Sage Potato Bites with Garlic Dip
What you’ll need
Heavy base, or sugar catches
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Flat, heavy, unwarped
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Sharp beats expensive
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Big enough to work on
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Sits in the sink without tipping
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For Parmesan, garlic and zest
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Silicone washes clean
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Baking is not a guess
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Or a ricer, for smoother mash
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Ingredients
Method
- 01
Boil and dry
Heat the oven to 220 C / 200 C fan with a baking tray inside. Boil the potatoes in well-salted water for 15-18 minutes until a knife slides in easily, then drain and leave in the colander for 5 minutes until the surfaces look chalky and dry.
600 g baby potatoes
Steam-dry before crushingFive minutes in the colander. Crush them wet and they never crisp, however hot the tray.
- 02
Crush them
Tip the potatoes onto the oiled hot tray with the olive oil and press each one flat to about 1.5 cm with a masher or the base of a glass, so the edges split into rough, jagged bits. Those edges are what go crisp.
2 tbsp olive oil
- 03
Make the sage butter
Melt the butter in a small pan over medium heat and cook for 2-3 minutes until it foams and the solids turn golden. Add the sage leaves for 30-45 seconds until crisp, then lift them out onto kitchen paper and keep them for serving.
20 g butter · 10 sage leaves
- 04
Brush, then roast
Brush the sage butter over the crushed potatoes and season. Roast for 20 minutes, until the undersides are deeply golden.
- 05
Add the Parmesan last
Press the finely grated Parmesan onto the buttered faces and roast for a final 8-10 minutes, until the cheese has fried against the tray into a lacy crust. Added at the start it would burn long before the potatoes crisped.
50 g Parmesan
Grate the Parmesan finelyFine gratings melt into a lacy crust. Coarse shreds curl up and burn at the tips.
- 06
Mix the dip and serve
Stir the Greek yogurt with the grated garlic clove, lemon juice and a pinch of salt. Serve the potatoes straight from the oven, scattered with the crisp sage, with the cold dip alongside. The temperature contrast is half the pleasure.
150 g Greek yogurt · 1 tsp lemon juice
StorageThe dip keeps 3 days in the fridge. Crushed, unroasted potatoes keep a day; roasted bites are best eaten within the hour but will revive at 220 C for 6-8 minutes.
Crush them a day aheadThey crisp better for the extra drying time. Serve the dip cold against them.