Vegetables, potatoes, roasted potato spears with Parmesan 1 Vegetables, potatoes, roasted potato spears with Parmesan 2

2 pounds large boiling potatoes (about 4)

¼ cup olive oil

2 cloves garlic, minced

¼ teaspoon dried rosemary

½ cup grated Parmigiano Reggiano

salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley

1. Put oven rack in lower third of oven, place a rimmed baking sheet (15 by 10 by 1 inch) on the rack and preheat the oven to 450*.

2. Peel potatoes, then cut each lengthwise into 8 wedges and toss with olive oil, garlic and rosemary in a large bowl.

3. When oven reaches 450*, remove baking sheet and brush it with 1 tablespoon oil. Arrange potatoes on baking sheet, flat sides down, cover the pan tightly with foil and roast 10 minutes. Remove foil, loosen potatoes with a thin metal spatula if they are sticking, sprinkle with ¼ cup of the cheese and roast 10 minutes more. Loosen potatoes again, then turn over onto other flat sides, sprinkle with remaining cheese and roast another 10 minutes.

4. Serve sprinkled with chopped parsley.


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