CRUNCHY POLENTA ROASTIES

Crunchy polenta roasties image

Coat potatoes in olive oil and dried polenta and you'll be rewarded with roasties that have a fabulous crunch. A perfect accompaniment for Sunday lunch

Provided by Juliet Sear

Time 1h30m

Number Of Ingredients 3

Ingredients

9 large potatoes (about 1.25kg), peeled and cut into large chunks
about 200ml olive oil
1-2 tbsp dried polenta

Steps:

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.
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.
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 an accompanying dish (such as our veggie toad-in-the-hole), and can cook for a further 15-20 mins if required.

Nutrition Facts : Calories 479 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium