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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!