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Crunchy polenta roasties

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

  • Prep: 10 mins
    Cook: 1 hrs 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 479
  • Carbohydrates 38
  • Saturated Fat 5
  • Sugar 2
  • Protein 4
  • Fat 34
  • Fibre 3
  • Salt 0.1

Nutrition per serving

  • Calories 479
  • Carbohydrates 38
  • Saturated Fat 5
  • Sugar 2
  • Protein 4
  • Fat 34
  • Fibre 3
  • Salt 0.1

Ingredients

  • 9 large potatoes (about 1¼kg), peeled and cut into large chunks
  • about 200ml olive oil
  • 1-2 tbsp dried polenta

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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