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Crispy polenta roast potatoes

These crispy polenta roast potatoes are perfect for Christmas Day!

This recipe was created by Sophie Jude .
snow

SEASON

Autumn/Winter/Christmas

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COMPLEXITY

Simple

fork

PREPARATION TIME

5 minutes

cooking time

COOKING TIME

45 minutes

dinner

SERVES

Serves 6

Ingredients

  • 1.5kg floury potatoes (such as Maris Piper), peeled and chopped into equal sizes
  • 2 tbsp vegetable oil
  • Low-fat cooking spray
  • 3 tbsp of polenta
  • 2 tbsp plain flour
  • Sea salt
  • 6 garlic cloves, lightly crushed
  • A few sprigs of fresh thyme leaves

Method

1
Heat the oven to 200°C / Fan 180°C / Gas 7.
2
Peel the potatoes and cut them in to equal sizes. Place the potatoes into a large pan of cold water and bring to the boil. Simmer for five minutes, then drain well.
3
Drizzle the oil into a large roasting tin and place it in the oven until heated.
4
Return the potatoes to the pan and sprinkle over the polenta and flour. Cover the pan with a lid and shake well to fluff up the potatoes and coat them in the polenta and flour.
5
Carefully remove the roasting tin from the oven and add the potatoes, lightly toss them to coat with the oil. Add the garlic and thyme and spray the low-fat cooking oil over the potatoes.
6
Roast for 20 minutes then turn the potatoes and spray again with the low-fat cooking oil. Roast for a further 20 minutes or until they are crispy and golden.
7
Serve in a warmed dish and season with sea salt. Sprinkle over extra thyme for decoration and serve.

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