A Parmigiano Reggiano side dish you can’t say no to!
3 large potatoes
2 tbsp oil
2.5 tbsp chopped rosemary
70g grated Parmigiano Reggiano
- 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.
The Consorzio del Formaggio Parmigiano Reggiano
Photography: Steve Lee
Recipe Editing and Food Styling: Jocelyn Barker