Parmesan Roast IntroductionA great and indulgent alternative to the classic roast is a variety with rosemary and Parmigiano Reggiano. The cheese gives the potato more crunch and smells great. Freshly chopped rosemary gives the potatoes a sweet herb taste. Who can resist? Main Image Page ContentPreparation time: 10 minutesCooking time: 15 minutesPortion size: approx. 200 gIngredients:200 g quarters per serving10 ml fat per serving (olive oil)pinch of salt15 g Parmigianino Reggiano grated cheese5g of plain flour Herbs, finely chopped (parsley, nutmeg, rosemary) MethodPreheat the oven to 200-210°C. Roughen the potatoes in the bag or in a colander to chuff up the edges of the potato for a crispy bite. Mix the herbs, salt, flour, parmesan and oil. Add the potatoes to the oil mixture and stir well. To distribute the oil evenly toss them around until all the potato quarters are covered. Spread them out to a single layer of potatoes in a baking tray. Place in the pre-heated oven and turn after 7-10 minutes. Take them out after 15 minutes or when golden and crunchy.