1. Preheat the oven to 475°F (240°C). Spray 2 large baking sheets lightly with nonstick cooking spray. Grate the potatoes in a food processor or with a grater. Transfer the potato mixture to a large bowl. Add the olive oil, chopped rosemary and pepper. Toss the mixture well to coat.
2. Divide the potato mixture into 8 equal portions and spread out 4 large rounds, each about 5 mm thick, on each baking sheet. Bake the potatoes for 20 minutes in the oven.
3. Preheat the broiler. Remove the potatoes from the oven. With a spatula, carefully turn the potatoes over on the baking sheets. Sprinkle them with Parmesan cheese. Broil the potatoes about 8 cm from the heat until the tops are golden-brown and the potatoes are cooked through, about 3 minutes. Serve crispy potatoes hot.

PER SERVING

162 calories
7 g protein
4 g total fat
1 g saturated fat
5 mg cholesterol
24 g total carbohydrate
1 g sugars
4 g fibre
82 mg sodium

Rosemary is rich in flavonoids, which are phytochemicals that may help prevent blood clots. You can cook the potatoes ahead up to step 2 and refrigerate for up to 8 hours. At serving time, preheat the broiler, sprinkle Parmesan cheese over the potatoes, and broil until golden-brown.