Parmigiano Reggiano And Rosemary Potato Wedges



To celebrate National Potato Day, why not give your potato wedges a twist by coating them in Parmigiano Reggiano and rosemary for an indulgent summer snack?

Cut potatoes into wedges and toss in oil. Coat the wedges with rosemary, Parmigiano Reggiano and black pepper.

Roast until golden brown and sprinkle with additional Parmigiano Reggiano and rosemary before serving.

Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.

The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese!  The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best.  As well as having fantastic nutritional qualities, it's easy to digest and is high in calcium.

Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.


Parmigiano Reggiano and Rosemary Potato Wedges


Serves 4

3 large potatoes, washed

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

Photography: Steve Lee

Recipe Editing and Food Styling: The Dialogue Agency




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