Parmesan potatoes
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!