The BBC Good Food logo
Crunchy polenta roasties served in a bowl

Crunchy polenta roasties

A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal479
fat34g
saturates5g
carbs38g
sugars2g
fibre3g
protein4g
salt0.1g
Advertisement

Ingredients

  • 9 large potatoes (about 1.25kg), peeled and cut into large chunks
  • about 200ml olive oil
  • 1-2 tbsp dried polenta

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.

Goes well with

Recipe from Good Food magazine, January 2018

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content