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Potatoes/Parmesan Roasted Potatoes Recipe

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This recipe for Potatoes/Parmesan Roasted Potatoes, by , is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Sexton

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs baby red potatoes, cut in half, or quarters if large
5 tbsp. olive oil
2 tsp. plain flour
3/4 cup Parmesan finely graded
Handful parsley, finely chopped
4 rosemary sprigs, leaves finely chopped
Pinch grated nutmeg

Directions:
Directions:
Heat oven 425
Place the potatoes into a pan of salt water, bring to boil and simmer for 2 minutes exactly. Drain well and toss in a little of the oil to coat.
Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss in the mixture until evenly coated. Heat a good layer of oil in a shallow, non stick roasting tray in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 minutes, turning once. Roast until golden brown and crisp.

 

 

 

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