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A plate with tin cups of potato wedges dusted in Parmigiano Reggiano cheese

Potato Wedges With Parmigiano Reggiano

A super-simple recipe for baked potato wedges with Parmigiano Reggiano and rosemary.
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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.