Want the most perfect crisp and crunchy roast potatoes? Then you have to try my Polenta Roast Potatoes with Rosemary and Garlic – polenta makes them super crunchy on the outside, whilst inside they are soft and fluffy…and deliciously flavoured with garlic and rosemary…and of course, as you’d expect from me, they are super easy to make! (Serves 6-8, depending on appetite)
Course Christmas, Side Dish
Cuisine British, Fusion, Italian
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Eb Gargano
1.5kgMaris Piper, King Edward or other large white potatoespeeled and cut into chunks (roughly 50g/2oz each)
100gpolentaor coarsely ground cornmeal
Salt and pepper to taste
8garlic cloveswhole but lightly bashed to split the skins
Place the potato chunks in a large saucepan and cover with boiling water. Put on the hob and cook for exactly 12 minutes on a high heat.
Meanwhile put the oil in a very large roasting tray (or 2 smaller ones) and put the tray in your oven. If the oven is not already on, preheat to 220C/200C fan/gas mark 7/425F.
Drain the potatoes and put them back in the saucepan. Leave to steam dry for 5 minutes, then add the polenta, plus a little salt and pepper on top of the potatoes. Put the lid on and shake the pan to rough up the edges, and evenly distribute the polenta and seasoning.
Tip the potatoes into the roasting tray, taking care not to splash yourself with hot fat, and turn the potatoes in the oil to coat them. Cook the potatoes for a total of 1 hour.
After the first 30 minutes get the potatoes out and add the garlic and rosemary, then spoon the hot fat over the potatoes to baste them. Return the potatoes to the oven for the final 30 minutes.
After a total of 1 hour remove the potatoes from the oven and serve garnished with extra rosemary.
Nutrition information is approximate and meant as a guideline only.