You will be obsessed with these Sesame & Polenta Potato Wedges this summer! Served with Lisa’s Sweet Chilli Pepper & Roasted Capsicum Whipped Dip, this dish is a crowd pleaser and is the perfect entertaining option for the upcoming warm summer nights.
6 large Agria potatoes
2 tablespoons olive oil
1 tablespoon sesame seeds
¼ cup instant or fine ground polenta
1 tub Lisa’s Sweet Chilli Pepper & Roasted Capsicum Whipped Dip
1 tub cherry tomatoes, diced
1 small red onion, diced
Italian parsley or spring onion
1 can sweet corn kernels
1 tablespoon lemon or lime juice
Extra dip to serve
Preheat the oven to 190°C.
Cut the potatoes into large wedges and toss with the oil, sesame seeds and polenta, arrange in a single layer on a lined tray and bake for 20-25 minutes until golden and just tender.
Spoon over the dip and bake a further 5 minutes until golden. Scatter with fresh coriander and serve with salsa.
For the salsa combine the diced cherry tomatoes, red onion, parsley and sweet corn and dress with a squeeze of lemon or lime and a dash of olive oil.