Parmesan Roast

Parmesan Roast

A 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?

Preparation time: 10 minutes

Cooking time: 15 minutes

Portion size: approx. 200 g


  • 200 g quarters per serving
  • 10 ml fat per serving (olive oil)
  • pinch of salt
  • 15 g Parmigianino Reggiano grated cheese
  • 5g of plain flour 
  • Herbs, finely chopped (parsley, nutmeg, rosemary) 


Preheat 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.