Parmesan potatoes
Photography Photography by Becky Nunes.
INGREDIENTS
1 kilogram large floury potatoes, e.g. Agria
60 ml olive oil 1⁄2 cup 5-minute polenta
2/3 cup finely grated parmesan cheese
2 tablespoons finely chopped rosemary
METHOD
Peel the potatoes and cut into wedges. Cook in a large pot of boiling salted water until three quarters cooked.
Drain well and place in a large bowl. Add the oil and toss gently to coat the potatoes.
Combine the polenta, parmesan and rosemary on a tray and season well with salt and freshly ground pepper.
Coat each wedge in the polenta and place in a single layer, on a lightly oiled baking tray. Bake in the oven until golden and crisp, turning once during cooking. They will take about 30 minutes.
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