Crispy polenta roast potatoes

Heat the oven to 200°C / Fan 180°C / Gas 7.

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.

Drizzle the oil into a large roasting tin and place it in the oven until heated.

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.

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.

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.

Serve in a warmed dish and season with sea salt. Sprinkle over extra thyme for decoration and serve.