1 tbsp polenta
5 tbsp olive oil
1 garlic bulb
Peel 1.5kg potatoes and cut into quarters. Cook in boiling water for 7 mins, then drain well. Return to the pan with 1 tbsp polenta and shake around the pan to fluff up the edges.
Heat oven to 200C/fan 180C/gas 6. Heat 5 tbsp olive oil in large roasting tin. Tip in the potatoes and 1 garlic bulb, separated into cloves. Roast for 45-50 mins until crisp, turning once during cooking.