PREP: 2 MINUTES | SOAK: 30 MINUTES | TOTAL COOK TIME: 26 MINUTES | MAKES: 4 SERVINGS | STEAM: 10 MINUTES | COOK: 16 MINUTES
1-2 tablespoons oil
2 teaspoons rosemary, finely chopped
2 garlic cloves, minced
Sour cream and chopped chives to serve
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.