Ingredients
9 large potatoes (about 1.25kg), peeled and cut into large chunks
about 200ml olive oil
1-2 tbsp dried polenta
Method
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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.
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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.
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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 your toad-in-the-hole and can cook for a further 15-20 mins if required.
GOOD TO KNOW
gluten free
