Parmesan Potatoes

Ingredients

• 2-3 medium-sized potatoes
• butter
• Parmesan cheese
• rosemary

Method

Cut the potatoes into 1.5–2 cm cubes — smaller and they collapse into mush; larger and the centres stay hard whilst the edges char. You're aiming for pan-frying that builds a golden crust through the Maillard reaction whilst the interior becomes tender. This is economical-cooking at its best: high heat, minimal fat, maximum flavour concentration.

Heat a heavy-bottomed frying pan over medium-high heat and add enough butter to coat the base — roughly 40g for three medium potatoes. Once it foams and the foam subsides, add the potato cubes in a single layer. Do not stir immediately. Leave them for 3–4 minutes until the underside colours to a light gold. Stir, then leave again for another 3–4 minutes. The stillness between movements is what builds those caramelised corners; constant agitation steams the potatoes instead of frying them. Season generously with salt now — it helps draw moisture out and accelerates browning. Continue this pattern of 3–4 minutes cooking followed by a stir for roughly 15–20 minutes total, until the largest piece yields easily to a knife and most surfaces are coloured.

With 4–5 minutes remaining, scatter fresh rosemary leaves into the pan and stir through. The heat will release the oils from the leaves, infusing the butter with their resinous flavour. Do not add the rosemary earlier; it will blacken and turn bitter. Taste a cube — it should be fluffy inside, crisp outside, and clearly seasoned.

Transfer to a serving bowl or plate. Finish immediately with finely grated Parmesan and a grinding of black pepper. The residual heat will soften the cheese-based topping slightly, allowing it to cling to the warm potatoes. Serve at once. Cold Parmesan potatoes are unpleasant — the cheese sets into a waxy coating rather than melting into the crevices where it belongs.