Polenta Roast Potatoes
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1.5 kg Maris Piper Potatoes (peeled and cut into half or quarters depending on size)
- 3 tbsp Olive Oil
- 50 g Polenta
- 1 tsp Sea Salt
- 1 Rosemary sprig
Method
- Preheat the oven to 220ยฐc (200 fan/ 425F/ Gas 7).
- Place the potatoes in a large pan of salted water and bring to a rolling boil over high heat. Boil for 8-10 minutes until the edges just start to soften.
- Drain immediately, shake to rough up the edges, and let the potatoes steam dry in a colander for 5 minutes. This removes excess moisture and helps achieve a crispy crust. Meanwhile place 3 tablespoons of olive oil in a roasting pan and put it in the oven to heat.
- Return the potatoes to the empty pan (make sure there's no water left). Add the polenta and shake gently to rough up the edges and coat each potato evenly.
- Carefully remove the preheated roasting pan from the oven. Tip in the potatoes and use a spoon to coat each one in the hot oil. Season with salt.
- Roast for 30 minutes, turning halfway through to ensure even browning. After 30 minutes, baste the potatoes with the oil in the pan, then return to the oven for a further 15-20 minutes until golden, crispy, and cooked through.
- Sprinkle with freshly chopped rosemary and season with more sea salt. Serve immediately for the crispiest results.