Parmesan Potato Wedges with rosemary
When it is cold outside nothing can be more comforting than a piece of meat in the oven served with crunchy roast potatoes... yum! Roast potatoes are always so welcomed at the table. Sometimes it is nice to make a change and to try something slightly different.
Last night I did these potato wedges which are known in Italy as "patate sabbiose " which means sandy potatoes due to their texture. A nice alternative to the classic roast potatoes and a very yummy one too!
Once you have parboiled the potatoes you sprinkle them with Parmesan, olive oil, breadcrumbs and chopped rosemary. The result is fragrant herby taste potato wedges with a crunchy bite. Be warned: they are moreish, once you start you can't stop!
- Prep Time : 25 minutes
- Cook Time : 50 minutes
Ingredients
- potatoes - 1 Kg
- olive oil - 4 tbsp
- breadcrumbs - 4 tbsp
- flour - 1 tbsp
- rosemary - 3 sticks
- salt and pepper
Instructions
Peel and chop the potatoes into wedges then put them in a sauce pan covered with salty cold water and bring to the boil. Cook for 5 minutes
In the meantime chop finely the rosemary
Drain the potatoes, put them in a roasting tin and sprinkled them with the rosemary, flour, breadcrumbs, salt and pepper, Parmesan and a good glug of olive oil.
Mix it all up well
Roast the wedges for about 30-45 minutes at 200C until they get golden in colour. Turn them occasionally to allow them to roast evenly.
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Delicious Alida, rosemary & potatoes are made for each other; yours look so inviting 🙂 I am hungry! x Ozlem
Oh wow that is such a marvelous idea. They can even work for the dieting portions of my life :). Rosemary wow, I think I have a lot of it and the coating in flour and breadcrumbs sounds very good. Lovely, Alida.
I love such a simple dish. potato wedges with rosemary will taste so lovely together.
How true about the cold weather and crunch potato chunks! These rosemary potatoes look super delicious!
Buonissime e che bella crosticina hanno queste patatine, le adoro! Un abbraccio!
Ooh, coating potatoes with parmesan sound absolutely divine. I usually cut potatoes into wedges (and sometimes with parsnips too) and coat them in a paste of olive oil, garlic and rosemary then roast them in the oven. Next time I do this, I’m adding parmesan too 🙂
Yes they make a change but I like the way you do them too. Very nice with rosemary!
This looks delicious! How much Parmesan though, I don’t see a measurement in the recipe. Thanks, Gina
Thank you Gina! I forgot the put the measurement in! 2 tbsp of Parmesan will be enough.
Ciao Alida
I make a recipe almost like yours. except I add garlic and fresh parsley with my rosemary. No flour or bread crumbs. I roast my potatoes in the oven, when cooked I sprinkle,with a good amount of parmesan cheese. then I put them under the broiler until lightly golden. DELICIOUS ! I am going to try your recipe it sounds so good also.
Wow that sounds great too! That is a good gluten free alternative too. Thank you for this tip!