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Crunchy polenta roasties served in a bowl

Crunchy polenta roasties

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  • 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
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Ingredients

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

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