Parmigiano Reggiano and rosemary potato wedges
3 large potatoes, washed
2 tbsp oil
2.5 tbsp chopped rosemary
70 g grated Parmigiano Reggiano
Preheat oven to 200°C.
Slice potatoes into wedges and toss in oil.
Mix together rosemary, Parmigiano Reggiano a good pinch of black pepper and add to the potatoes, mixing to give a good coating.
Roast in the oven for 40-50 minutes or until cooked through and golden brown.
Serve sprinkled with more Parmigiano Reggiano and rosemary.