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.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!