• 1 teaspoon kosher salt, plus more for baking potatoes
• 1 lb Idaho® russet potatoes
• 4 oz 00 flour, plus more for dusting
• ¼ cup sweet potato yam powder
• 1 pinch freshly grated nutmeg
• ¼ cup grated parmesan cheese
• fresh rosemary leaf, for decorating
• sauce of choice, for serving