Parmigiano Reggiano and Rosemary Potato Wedges

Published on August 29, 2014




Why not give your potato wedges a twist by coating them in Parmigiano Reggiano and rosemary for an indulgent summer snack?


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  1. 3 Large Potatoes, Washed
  2. 2 Tbsp Oil
  3. 2.5 Tbsp Chopped Rosemary
  4. 70g Grated Parmigiano Reggiano
  5. Black Pepper

Cooking Time

40 - 50 minutes


4 People



  • 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

Final Notes

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.


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Parmigiano Reggiano is a PDO (Protected Designation of Origin) product

The Consorzio del Formaggio Parmigiano Reggiano

Photography: Steve Lee

Recipe Editing and Food Styling: The Dialogue Agency