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Parmesan-Rosemary Potatoes

Parmesan-Rosemary Potatoes

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

Oxmoor House MAY 2004

  • Yield: 6 to 8 servings

Ingredients

  • 3 pounds baking potatoes
  • 3 cups cold water
  • 1 teaspoon salt
  • 1 cup butter, melted

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.

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Parmesan-Rosemary Potatoes recipe

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