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Crunchy polenta roasties

Crunchy polenta roasties served in a bowl

Crunchy polenta roasties

Name: Crunchy polenta roasties
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 9 large potatoes (about 1.25kg), peeled and cut into large chunks; about 200ml olive oil; 1-2 tbsp dried polenta

Juliet Sear

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 1 hr and 20 mins

A star rating of 4.6 out of 5.5 ratingsRate

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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

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Veggie toad-in-the-hole

A star rating of 3.8 out of 5.35 ratings

Ingredients

Nutrition

Units:

MetricUS

9 large potatoes

(about 1.25kg), peeled and cut into large chunks
about 200ml olive oil
1-2 tbsp dried polenta

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Nutrition: Per serving

kcal479
fat34g
saturates5g
carbs38g
sugars2g
fibre3g
protein4g
salt0.1g

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.

Recipe from Good Food magazine, January 2018

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A star rating of 4.6 out of 5.5 ratings

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