Crispy potatoes with polenta crust
By jeves
Rate this recipe
3/5
(120 Votes)
Ingredients
- 1·5kg (3lb) starchy potatoes, peeled
- 3 tbsp olive oil
- 100g (3½oz) instant polenta
Details
servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
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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