Overview
- Serves 4
- Preparation Time 5 minutes
- Bake Time 25 minutes
- Compatability Medium
Nutritions
- Protein 6g
- Fibre 3g
- Sugar 2g
- Calories 220kcal
- 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.
- 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.
- Close the lid and move slider to middle position to COMBI-STEAM mode.
- 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).
- 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.
- When cooking is complete, carefully remove the Cook & Crisp™ basket and transfer wedges to a serving plate. Top with sour cream and chives.
