Potato turrets with rosemary and parmesan

Name: potato turrets with rosemary and parmesan
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 800 g red skinned potato; 10 g rosemary; 40 g Parmigiano Reggiano; 1 el mild olive oil

Easy potato turrets with rosemary and parmesan cheese.

Ingredients

800 g red skinned potato
10 g rosemary

40 g Parmigiano Reggiano
1 el mild olive oil

Directions

Preheat the oven to 180 ° C.
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.
Mix the potatoes with the rosemary, Parmesan cheese, oil, pepper and salt.
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.