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


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


  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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