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


  • 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

About Elsie Boat

Hi, I’m Elsie, the writer, editor, and all-round wordsmith of this blog. I’m a lifestyle journalist and copywriter, and have been writing about beauty and lifestyle for 10+ years.

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