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  1. Home
  2. potato bake recipes

Crunchy Polenta Roasties

Make your Sunday roast even better with these crunchy polenta roasties! - by Barbara Northwood
  • 27 Mar 2019
Crunchy Polenta Roasties
Prep: 10 Minutes - Cook: 80 Minutes - Easy - Serves 4-6
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Coat potatoes in olive oil and dried polenta and you'll be rewarded with roasties that have a fabulous crunch. A perfect accompaniment for your roast dinner this weekend!

Ingredients

9 large potatoes (about 1.25kg), peeled and cut into large chunks

about 200ml olive oil

1-2 tbsp dried polenta

Method

  1. 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.

  2. 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.

  3. 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

PER SERVING 

  • roast potatoes
  • potato bake recipes
  • roast dinner recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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