Polenta, Parmesan and rosemary crumbed crunchy potatoes with aïoli – Food & Home Magazine
Crunchy morsels of deliciousness that make for a sensational snack or accompaniment to any roast. Click here for the recipe.
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Ingredients
- 7 medium potatoes, peeled and chopped into 3cm chunks
- 100g polenta
- 60g Parmesan, finely grated
- leaves of 3 fresh rosemary sprigs, finely chopped
- olive oil, to fry
- salt
- freshly ground black pepper
- <h3>AÏOLI</h3>
- 150g good quality mayonnaise
- 15ml (1 tbsp) lemon juice
- 2 garlic cloves, peeled and minced
- lemon wedges, to squeeze
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