Parmigiano Reggiano and Rosemary Potato Wedges
Ingredients
3 large potatoes, washed
2 tbsp oil
2.5 tbsp chopped rosemary
70g grated Parmigiano Reggiano
Black pepper
Directions
Preheat oven to 200 C.
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.