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

Nutrition per serving

kcal 479
fat 34g
saturates 5g
carbs 38g
sugars 2g
fibre 3g
protein 4g
salt 0.1g

Ingredients

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

Method

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.
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.
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.