Roast potatoes with parmesan and rosemary

Patate al forno con parmigiano e rosmarino from Emilia-Romagna

Roast potatoes. There really is nothing better… Soft, fluffy and light on the inside and perfectly golden and crunchy on the outside. This recipe from Emilia-Romagna, home of such delights as parmesan cheese, parma ham and mortadella (bologna sausage), adds a twist to this classic dish with the addition of a delicious golden crust of salty parmesan cheese and aromatic rosemary, making it the perfect accompaniment for any meat dish you care to serve.

Roast potatoes with a rosemary and parmesan crust

You will need (serves 4-6)

1kg of potatoes
One tablespoon of olive oil
½ a cup of grated parmesan cheese
One generous teaspoon of salt
A handful of rosemary
One generous teaspoon of ground black pepper

Start by pre-heating the oven to 180°C and lightly coating a baking tin with oil.

Cut the potatoes into wedges or chunks (I like wedges) and toss them in the olive oil to coat, before adding the other ingredients and tossing again to make sure that each wedge (or chunk) is evenly coated. Bake for 35-40 minutes until crispy and golden brown… if you have guests make sure you serve an aperitivo, because the smell will drive them crazy!

5 Comments Add yours

  1. Mariagrazia says:

    Wow Buonoooo 🙂

    1. Try them! If hubby complains about the cheese then come to mine one day to make them – does he hate parmesan too?

    1. Thanks! Let me know if you try it out or have any variations – they’re always welcome 😉


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