Crunchy polenta roasties served in a bowl

Crunchy polenta roasties

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Prep: 10 mins Cook: 1 hr, 20 mins

Easy

Serves 4 - 6

Coat potatoes in olive oil and dried polenta and you'll be rewarded with roasties that have a fabulous crunch. A perfect accompaniment for Sunday lunch

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal479
  • fat34g
  • saturates5g
  • carbs38g
  • sugars2g
  • fibre3g
  • protein4g
  • salt0.1g
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Ingredients

  • 9 large potatoes (about 1¼kg), peeled and cut into large chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • about 200ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1-2 tbsp dried polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

Method

  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.

  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.

  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.

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