Five Cheese and onion parmesan viral potatoes
Let’s talk about these 5 Cheese and Onion Parmesan Potatoes, aka the festive side dish you didn’t know you needed but now can’t live without. Picture this: roasted baby potatoes, golden brown, smothered with FIVE glorious cheeses, caramelised onions, and a crispy Parmesan base. It’s indulgent, it’s decadent, and it’s basically the Christmas cheeseboard on a spud.
These viral potatoes are the ultimate crowd-pleaser. Whether you’re hosting a big family dinner or just fancy treating yourself to something a bit extra, this dish is the one. It’s giving festive luxury, but still totally approachable—you know, the kind of thing that makes your guests think you’ve spent hours slaving away, but actually, it’s pretty simple. My kind of recipe.
The caramelised onions are another layer of joy. A deliciously simple trick with that caramelised onion chutney that you bought for the cheeseboard, although you’re more than welcome to make your own jammy caramelised onions. I just couldn’t wait that long for potato-y goodness.
And here’s where the festive magic really comes in. This dish is like a love letter to classic Christmas flavours but with a modern twist. Whether you’re serving it up alongside a roast turkey or on your potato sharing board, these potatoes are guaranteed to steal the show.
So, if you’re ready to level up your potato game this holiday season, grab your spuds, your cheese, and a big appetite. Let’s make some magic happen. 🎄
FOUR YEARS in the making, and it’s finally happening—the POTATO BOOK is here! Don’t miss out—click here to pre-order your copy now! 🥔🎉
Five Cheese and onion parmesan viral potatoes
By Poppy Cooks
https://www.poppycooks.com/recipes/five-cheese-and-onion-parmesan-viral-potatoes/
Ingredients
- 1kg baby potatoes
- 20g parmesan, grated
- 20g cheddar, grated
- 20g Red Leicester, grated
- 20g comte, grated
- 20g gruyere, grated
- 1 large clove garlic, peeled and grated
- 10 sage leaves, finely chopped
- 1 tsp thyme, leaves picked and finely chopped
- 1 tsp rosemary, leaves picked and finely chopped
- 2 tbsp red onion chutney
- 1 tbsp goose fat, melted
Metric
Imperial
Instructions
- Preheat the oven to 180ºc/350ºf. Halve all of your baby potatoes lengthwise and place into a large pan of cold heavily salted water. Pop on the heat and bring to a boil, then cook for 8-10 minutes until tender but not falling apart.
- Drain the potatoes into a colander and leave to steam dry while you prepare your pan. In a bowl mix together the garlic, chopped herbs, grated parmesan and melted goose fat. Give it all a good mix together, then spread evenly over the base of your baking tray.
- One by one, place the potatoes cut side sown onto the goose fat mixture on the tray. Place the tray into the oven for 25 minutes until the potatoes are starting to brown, then remove from the oven and spoon over your red onion chutney in small clusters all over the potatoes.
- Sprinkle all of your remaining cheeses over the top of the potatoes and chutney, then return to the oven for 10-15 minutes to melt the cheese. Sprinkle heavily with salt and pepper, then gently turn over the potatoes to reveal the parmesan latticework underneath.