Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Polenta roast potatoes
Use polenta for a new way of getting your roasties extra crispy.
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Ready in 50 minutes
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Cooking time 45 minutes
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Prep time 5 minutes
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Serves 6 plus leftovers
Ingredients
- 3 kg King Edward potatoes, peeled
- 4 tbsp vegetable oil
- 4 tbsp polenta
- 2 tbsp flour
- 6 garlic cloves, lightly bashed plus extra for garnish
- A few sprigs of rosemary, plus extra to serve
Method
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1
Preheat the oven to 220˚C/200˚C fan/gas mark 7.
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2
Cut the potatoes into large chunks and place them into a large pan. Cover with cold water and bring to the boil. Simmer for 5 minutes, then drain well. In the meantime put the oil in a large roasting tin and place it in the oven to heat up.
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3
Return the potatoes to the pan, add the polenta and flour, cover the pan with a lid and shake it very well to fluff up the potatoes and to coat them in the polenta and flour.
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4
Carefully remove the roasting tin from the oven and add the potatoes, toss carefully to coat the potatoes with the oil, then add the garlic and rosemary. Season to taste.
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5
Roast for 20 minutes, then turn the potatoes and roast for a further 20 minutes, until they are crisp and golden. Serve with the extra rosemary and garlic cloves to garnish.
