It's Crunch Time Potatoes
By Lisa Starr, Meatland
Summer Potato Perfectionmake maximum use of this method for making the most addictive, crunchy potato wedges.An absolute winner year-round but especially now as summer entertaining takes centerstage.See notes for how to serve for maximum crunch appeal! 
Ingredients
6 - 8 medium sized potatoes, peeled 1/2 - 3/4 cup polenta corn meal (coarse is best)2 - 3 teaspoons of salt (Maldon obviously best)Grinding of coarse black pepperLarge handful of finely chopped rosemary6 garlic cloves, thickly sliced3 tablespoons of olive oil
Directions1: Slice each lengthwise potato in half, then cut in half twice more to make 8, even sized wedges2: Add one teaspoon of salt to water and boil potatoes for 15 minutes till just tender and drain well.3: Place polenta, extra salt and pepper in a deep bowl - or large plastic bag - and toss wedges in crumb mixture to coat thickly.4: Spread olive oil over a baking tray, add potato wedges, garlic and rosemary and drizzle over a little extra oil.5: Cook uncovered at 200 C for approximately 45 - 60 minutes, turning wedges over halfway through to crisp the other side.6: Serve with a garlic mayonnaise, tomato salsa dipping sauce, ketchup or sweet chilli sauce.
COOK'S NOTES: These are a wonderful starter too with grated cheese nacho style. Prepare potatoes as described, add grated yellow cheese, and grill briefly till cheese is melted. Serve with salsa. Delicious too with sour cream. You can even add mayonnaise and serve as a new take on potato salad. The coarse yellow polenta/cornmeal is best but fine will do too. Make sure potatoes are well coated and cook till crunchy.
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