- 2kg floury potatoes, peeled and cut in half, or quarters if large
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 5 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 5 tsp fine polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 100g parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Boil the potatoes in a large pan of water for 12 mins, drain, leave to cool, then put into the fridge until you’re ready to roast them. Can be done a day ahead.
Heat oven to 200C/180C fan/gas 6. Pour the oil into a large, deep roasting tin, then put in the oven. Tip the polenta into a large casserole dish and season well. Add the potatoes, and turn them over to coat.
Take the tin of oil out of the oven and, using tongs, carefully add the potatoes. Turn them over and sprinkle any remaining polenta over the top, then return the tin to the oven for 30 mins.
Scatter the parmesan over the potatoes, turn them to coat, then return to the oven for a further 20 mins, or until crisp and golden.