Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, rustic potato, rosemary and parmesan pie. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Fresh rosemary turns everyday potatoes into a comforting side dish for breakfast, lunch, or dinner. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Spread potato mixture over prepared baking sheet.
Rustic potato, rosemary and Parmesan pie is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Rustic potato, rosemary and Parmesan pie is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have rustic potato, rosemary and parmesan pie using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Rustic potato, rosemary and Parmesan pie:
- Make ready Roll of pastry
- Take 3-4 potatoes
- Prepare Sprig rosemary
- Prepare Parmesan
- Get to taste Salt and pepper
- Take Egg
Garlic Roast Potatoes always make a showing on our dinner table about once a week, particularly. While the sweet potatoes are roasting, finely chop the second tablespoon of rosemary and mix with freshly-grated Parmesan. I think your recipe for Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan sounds absolutely wonderful. Rosemary and potatoes: like a culinary Romeo and Juliet with better karma.
Instructions to make Rustic potato, rosemary and Parmesan pie:
- Boil potatoes until cooked. Leave to cool. Once cooled, peel and slice
- Roll out pastry into a tray, cut of scraps and set a side. Prick with a fork and blind bake at 180 for 5 mins. Layer up potatoes, good sprinkle of Parmesan, salt and pepper. Add half a beaten egg to potatoes
- Use scraps to decorate. Glaze with the rest of the egg. Bake at 180 until golden brown, about 25 mins
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve. Loaded Potato Rounds: Prepare as above except omit rosemary and Parmesan and after uncovering, top each. The sweet potatoes are done when they're tender and golden brown on the bottom.
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