Crispy Rosemary and Parmesan Potato Wedges

PREP: 2 MINUTES | SOAK: 30 MINUTES | TOTAL COOK TIME: 26 MINUTES | MAKES: 4 SERVINGS | STEAM: 10 MINUTES | COOK: 16 MINUTES

Ingredients

750g Maris Piper or King Edward potatoes with peel, cut into 2.5cm thick wedges, water for soaking

1-2 tablespoons oil

125ml water

2 teaspoons semolina, optional

1 teaspoon sea salt

30g grated Parmesan cheese or vegetarian equivalent

2 teaspoons rosemary, finely chopped

2 garlic cloves, minced

Sour cream and chopped chives to serve

Directions

  1. Place potatoes in a large bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.

  2. In a clean bowl, toss the potatoes, oil, semolina and salt together. Add 125ml water to bottom of pot. Transfer wedges into Cook & Crisp™ basket and place into pot.

  3. Close the lid and move slider to middle position to COMBI-STEAM mode.

  4. Select STEAM AIR FRY, set temperature to 230 ̊C, and set time to 16 minutes. Select START/STOP to begin cooking, (the display will show PRE for approximately 10 minutes as the unit steams, then the timer will start counting down).

  5. Stir Parmesan, rosemary and garlic together. When the timer reaches 9 minutes, open lid, sprinkle over Parmesan mix, toss potato wedges to coat and close lid to continue cooking. With 4 minutes remaining, open lid, rearrange wedges. Close lid to finish cooking.

  6. When cooking is complete, carefully remove the Cook & Crisp™ basket and transfer wedges to a serving plate. Top with sour cream and chives.

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