Extra crunchy potatoes
Easy to make and loved by everyone, the very best roasties
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
Vegetarian
- Heat the oven to 220C/fan 200C/gas 7. Put 4 tbsp oil into a shallow roasting tin and put in the oven. Boil the potatoes for 5 minutes then tip into a colander and shake to rough up the edges. Sprinkle over the polenta mix and toss to coat. Take the tin out of the oven and carefully tip in the potatoes, turning them to coat in the fat.
- Put back in the oven for 45-50 minutes or until golden and crunchy and sprinkle with salt flakes.
Making ahead
Parboil the potatoes, cool and toss with the polenta/mustard the day before then keep in a single layer in the fridge. The beef will rest under foil for up to an hour after cooking so turn up the oven when it comes out and slide the spuds straight in.
per serving
274 kcalories, protein 6.1g, carbohydrate 46.3g, fat 8.4 g, saturated fat 1.5g, fibre 3.3g, salt 0.46 g
Recipe from olive magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/97603/
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Ingredients
- groundnut oil
- 1½kg Maris Piper potatoes , peeled and halved, or quartered if large
- 2 tbsp polenta mixed with 2 tsp mustard powder
- salt flakes
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Roast beef with red wine gravy
Try this crowd-pleaser for the festive season or any other special meal
6
ratings
Make light work of the celebratory roast with this easy side dish
0
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
Vegetarian
Ingredients
- groundnut oil
- 1½kg Maris Piper potatoes , peeled and halved, or quartered if large
- 2 tbsp polenta mixed with 2 tsp mustard powder
- salt flakes
per serving
274 kcalories, protein 6.1g, carbohydrate 46.3g, fat 8.4 g, saturated fat 1.5g, fibre 3.3g, salt 0.46 g
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16 February 2012
Lisa rated and commented on this recipe
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23 December 2012
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