Roast swede chips with parmesan

  • 1 large swede (approx 750g/1lb 10oz), peeled and cut into chips

  • 1 tbsp olive oil, plus some for greasing

  • 50g parmesan (or vegetarian alternative), grated

  • 1 tbsp rosemary leaves

  • knob of butter

  • 2 garlic cloves, peeled


  1. Heat oven to 220C/fan 200C/gas 7. Tip the swede, olive oil, 40g of the parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.

  2. Sprinkle over the remaining parmesan, dot with butter, then add the garlic cloves. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.

Vicky Skingley