Crunchy polenta roasties
Ingredients
- Step 1 9 large potatoes (about 1.25kg), peeled and cut into large chunks
- Step 2 about 200ml olive oil
- Step 3 1-2 tbsp dried polenta
Calories: 479
Carbohydrate: 38 g
Protein: 4 g
Fat: 34 g
Cook time: 90 minutes
Prep time: 10 minutes
Total time: 100 minutes
Servings: 6
TAGS
Side Dish
Crunchy potato
Family favourite
Family friendly
Gluten free
Juliet Sear
Polentum
Roast potato
Sunday roast
Vegetarian
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Pour a good glug of oil in a large roasting tin and put in the oven. Put the potatoes in a saucepan and cover with boiling water from the kettle. Bring to the boil and cook for 7-8 mins.
- Step 2 Drain the potatoes, then toss them in the polenta to help them dry out and get a fluffy coating. Carefully tip the potatoes into the hot roasting tin, drizzle over a little more oil and toss to coat.
- Step 3 Roast for 30 mins, then turn them over and roast for 30 mins. Turn once more and cook for a further 10 mins. These can go on the lower shelf while you make an accompanying dish (such as our veggie toad-in-the-hole), and can cook for a further 15-20 mins if required.