Potatoes and rosemary are the perfect partners, finished with a little Parmesan and they are perfection.
Function: Circo Therm®, Combi-microwave
Rosemary and Parmesan Potatoes
Ingredients
1kg Dutch Cream potatoes unpeeled, cut into 3cm chunks
1/4 cup oil
1/4 cup rosemary, chopped
Salt flakes
1/2 cup Parmesan cheese, shredded
Method
In a bowl combine the potatoes, rosemary and salt and toss to coat well.
Place the contents of the bowl onto the universal tray and bake for 35 minutes. Turning at least once during the cooking time. (This recipe may be cooked in a Microwave Combi Oven to save cooking time, check notes below).
Sprinkle over the parmesan and cook a further 15 minutes, until the cheese is melted and potatoes are golden. Serve immediately.
Notes
Combination Microwave Oven Cooking Method:
In a bowl combine the potatoes, olive oil, rosemary and salt and toss to coat well.
Place the contents of the bowl onto the universal tray lined with baking paper and place on shelf position 2.
Set the oven on microwave combination. Select CircoRoast at 220°C with 360W for 15 minutes.
Remove from oven and sprinkle with cheese, toss to combine. Return to oven on shelf position 2 and reset cooking time for a further 5 minutes, until the cheese is melted, and the potatoes are golden.
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.