Parmigiano Reggiano and rosemary potato wedges

Sidea few minutes24 months


Serves 4

3 large potatoes, washed

2 tbsp oil

2.5 tbsp chopped rosemary

70 g grated Parmigiano Reggiano

Black pepper


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.

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