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Crispy potatoes with polenta crust


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Rate this recipe 3/5 (118 Votes)


  • 1·5kg (3lb) starchy potatoes
  • peeled
  • 3 tbsp olive oil
  • 100g (3½oz) instant polenta


servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

Preheat the oven to gas 6, 200ºC, fan 180ºC. Cut into quarters, or 5cm (2in) chunks if using large potatoes.

Step 2

Boil in salted water until just tender. Drain and then briefly return to the saucepan to dry out.

Step 3

In a large roasting tin, pour in the olive oil. Add the potatoes, polenta and a good teaspoon of sea salt. Mix well, bashing them around the pan to crush the edges.

Step 4

Spread out into a single layer on a baking tray and roast for 30 minutes or until golden and crisp.

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