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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!