Crunchy polenta roasties
Serves 4 - 6
Easy
Prep:
Cook:
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
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- 9 large potatoes(about 1.25kg), peeled and cut into large chunks
- about 200ml olive oil
- 1-2 tbsp dried polenta
Nutrition: Per serving
- kcal479
- fat34g
- saturates5g
- carbs38g
- sugars2g
- fibre3g
- protein4g
- salt0.1g
Method
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.
