Ultra Crunchy Potato Wedges

These are a weekly go to treat in our house. Fabulously crunchy and moreish, they complement a host of dishes. The polenta gives them a delicious crunch and is our trade secret here. We tend to serve them up with tacos or fajitas, or you could just eat a whole bowl of them on their own. We won’t judge.


  • 3 large baking potatoes
  • 2 large glugs of olive oil
  • sprinkle of sage
  • sprinkle of thyme
  • A tablespoon of polenta

Pre heat the oven to 200 degrees and find a nice roomy baking tray. Wash and cut the potatoes into wedge shapes and place in a nice large bowl. Add the oil, and shake over the herbs. Once the potatoes are covered to your liking, add the polenta and mix well.

Spread out over the baking tray and cook for around 45 minutes. Check on them around half way through and give them a shake.

Serve with vegan sour cream. Lush.

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