Ingredients
4 medium russet potatoes
13 cup shaved fresh parmesan cheese
2 -3 tablespoons finely chopped fresh parsley
1 teaspoon salt
Method
Sources
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Keep fresh herbs alive 3x longer — water reservoir design
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Keep fresh herbs alive 3x longer — water reservoir design
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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scrub potatoes, cut in half, and into 8 wedges per half (16 wedges per potato total). preheat oven to 450f. toss all ingredients together except parmesan and parsley, mixing until potatoes are evenly coated. spread potatoes in an even layer on a greased or nonstick-foil lined baking sheet. bake 35-45 minutes or until potates are cooked through and crisp up, stirring potatoes several times during cooking to ensure even browning. toss potatoes with parmesan and parsley when they come out of the oven, and adjust salt if necessary.