Umami Roast Potatoes
- 1kg floury potatoes, such as Maris Piper or King Edward
- 120g olive oil
- 2 tbsp parmesan cheese, finely grated
- 1 tbsp Taste #5 Umami Dust?
- freshly ground black pepper
Turn the oven on to 220?C/425?F/gas mark 7 and place a roasting tray with the fat in it on the highest shelf of the oven while it pre-heats.
Peel the potatoes using a potato peeler, then cut them into fairly even-sized pieces. Place them in a saucepan, pour over boiling water from a kettle, just to cover, then add salt and simmer for about 10 minutes. After that, lift one out with a skewer and see if the outer edge is fluffy. You can test this by running the point of the skewer along the surface. Drain off the water. Place the lid back on the saucepan and shake the pan vigorously up and down. This shaking will roughen up the edges of the potatoes and make the edges crunchy. Meanwhile mix together the parmesan cheese, Umami Dust and generous grindings of black pepper and add to the potatoes, making sure all the potatoes are generously covered.
Remove the roasting tray containing the fat from the oven. Using a long-handled spoon transfer the potatoes from the pan to the roasting tray. Once they are all in, baste them all so each one is coated in fat.
Place the tray back on the highest shelf of the oven and cook for 40-50 minutes or until they are golden brown. Remove from the oven, transfer to a serving dish and sprinkle with more Umami Dust to serve.