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Potato Wedges With Parmigiano Reggiano
A super-simple recipe for baked potato wedges with Parmigiano Reggiano and rosemary.
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Course
Appetizer, Side Dish, Snack
Cuisine
Italian
Servings
4
Ingredients
3
large potatoes
washed
70
g
grated Parmigiano Reggiano
2
tbsp
oil
2½
tbsp
chopped rosemary
black pepper
Instructions
Preheat oven to 390℉ (200°C).
Slice the potatoes into wedges and toss them in the oil.
Mix together Parmigiano Reggiano, rosemary and a good pinch of black pepper. Add the mixture to the potatoes, stirring to coat.
Roast in the oven for 40 to 50 minutes, or until cooked through and golden brown.
Serve sprinkled with more Parmigiano Reggiano and rosemary.