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JoAnna Ellingsen
Potato turrets with rosemary and parmesan
Easy potato turrets with rosemary and parmesan cheese.
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Directions
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Preheat the oven to 180 ° C.
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Clean the potatoes and cut them into slices that are as thin as possible. The potatoes' legs are not used. Cut the needles of the rosemary fine.
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Mix the potatoes with the rosemary, Parmesan cheese, oil, pepper and salt.
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Make 3 turrets of the potato slices per person, put a skewer in and spread over the baking sheet covered with parchment paper. Bake for about 30 minutes.
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Nutrition
235Calories
Sodium3% DV80mg
Fat11% DV7g
Protein14% DV7g
Carbs11% DV34g
Fiber20% DV5g
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