Recipe: Parmigiano Reggiano and Rosemary Potato Wedges

A Parmigiano Reggiano side dish you can’t say no to!

Serves 4

3 large potatoes

2 tbsp oil

2.5 tbsp chopped rosemary

70g grated Parmigiano Reggiano

Black pepper

Method

• Preheat oven to 200^oC.
• 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.

 

Credit:

The Consorzio del Formaggio Parmigiano Reggiano

Photography: Steve Lee

Recipe Editing and Food Styling: Jocelyn Barker