Parmigiano Reggiano and rosemary potato wedges

  • Difficoltà

    Low

  • Stagionatura

    24 months

  • Serves 4
  • 3 large potatoes, washed
  • 2 tbsp oil
  • 2.5 tbsp chopped rosemary
  • 70g grated Parmigiano Reggiano
  • Black pepper

Preheat oven to 200oC.
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.