Polenta and Parmesan Potato Wedges with Garlic Mayonnaise

Serves: Four | Prep: 20 min | Cook: 40 min

Ingredients:

Polenta & Parmesan Potato Wedges:
2lbs potatoes, cut into wedges
3 Tbsp olive oil
1 Tbsp fresh rosemary, minced
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp pepper
2 Tbsp polenta
¼ cup parmesan cheese, grated

Garlic Mayonnaise:
1/2 cup mayonnaise
1 garlic clove, grated
2 Tbsp parmesan cheese, grated

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

In a bowl mix rosemary, garlic powder, onion powder, salt, pepper and polenta together. In a large bowl add wedged potatoes, drizzle with olive oil and the seasoning. Toss with hands to coat well. Spread out onto the prepared tray, don’t overcrowd or overlap potatoes. Bake 40 minutes, turning halfway through cooking. Bake until golden brown and crispy. Remove from oven and top with parmesan cheese. Make the garlic mayonnasie by mixing mayonnasie, grated garlic, and parmesan cheese together.

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