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    • 1 3/4 kg Floury potatoes
    • 1 handful Parsley
    • 4 Rosemary, leaves sprigs

    Baking & Spices

    • 1 pinch Nutmeg, grated
    • 2 tsp Plain flour

    Oils & Vinegars

    • 5 tbsp Olive oil


    • 100 g Parmesan

    Parmesan Roasted Potatoes--4 lg. potatoes skins on. Put on baking sheet. Drizzle 5 tbsp. olive oil. Mix 2 tsp. flour, 1/3 c. parmesan cheese, 1 tsp. parsley, 2 tsp. rosemary; add to potatoes and with hands mix well with potatoes. Bake 425 till done, turning after about 25 min.

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