750g packet frozen potato wedges
3 teaspoons olive oil
2 tablespoons polenta
½ cup shredded parmesan
1 tablespoon finely chopped fresh rosemary leaves
Fresh rosemary sprigs, to garnish
Spread wedges, in a single layer, over a large oven tray lined with baking paper.
Cook in a very hot oven (220C) for 15 minutes. Remove.
Transfer wedges to a large, heatproof bowl. Drizzle with oil. Toss to coat. Add polenta, parmesan and rosemary. Toss well to coat. Return to same oven tray lined with baking paper.
Cook in very hot oven for 10 minutes. Toss wedges. Cook for a further 5 minutes or until golden brown and crisp. Remove.
Serve garnished with rosemary sprigs.