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Potato wedges with polenta crust

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Ingredients for 2 servings:

  • 500 g potatoes, cooked with skin
  • salt and pepper
  • 1 tbsp oil
  • 1 ½ tbsp semolina (polenta)
  • 2 garlic cloves
  • 2 sprigs rosemary
  • some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Peel the potatoes, cut into wedges, and season with salt and pepper. Toss with a tablespoon of oil, sprinkle with the polenta semolina, and coat the potatoes on all sides. Heat the oil in a pan and add the peeled garlic cloves and a rosemary sprig to season. Remove from the pan, add the potatoes, and fry until browned on all sides, turning occasionally. Pick the needles off the second rosemary sprig and chop finely. Sprinkle the potatoes with the rosemary before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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