Parmesan-Rosemary Potatoes

recipe
The cheese and herb coating makes these potatoes addictive. Use the coating for chicken breasts or pork chops, too.

Yield:

6 to 8 servings

Recipe from

Oxmoor House

Ingredients

3 pounds baking potatoes
3 cups cold water
1 teaspoon salt
1 cup butter, melted
Salt
Garnish: fresh rosemary

Preparation

Wash potatoes. Cut potatoes in half lengthwise; slice potato halves crosswise into half moon-shaped wedges.

Combine water and 1 teaspoon salt in a large bowl; add potatoes, and let stand 5 minutes. Drain well; spread potatoes on paper towels to absorb water. Pat dry.

Dip potato wedges in butter; roll in Parmesan-Rosemary Coating. Place in a single layer on a lightly greased baking sheet. Bake at 400° for 40 minutes or until potatoes are tender and golden brown. Sprinkle lightly with salt before serving. Garnish, if desired.

Christmas with Southern Living 2004,

Oxmoor House

May 2004
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