Crispy polenta roast potatoes

These crispy polenta roast potatoes are perfect for Christmas Day!

This recipe was created by Sophie Jude .

SEASON

Autumn/Winter/Christmas

COMPLEXITY

Simple

PREPARATION TIME

5 minutes

COOKING TIME

45 minutes

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

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.

You might also like...

Hasselback New potatoes in a Vodka BBQ Sauce

Tasty Hasselback New potatoes basted in a delicious vodka BBQ sauce for the ultimate summer dish.

Smashed New potato salad

Add a bit of texture and smoky taste to a summer classic with Seasonal Spuds' smashed New potato salad with smoky paprika.

Crushed New potatoes with chermoula dressing

Succulent crushed Cornish New potatoes with chermoula dressing for a Moroccan twist perfect for the summer.

Cornish New Potato and Mackerel Fish Cakes with Sun-dried Tomato Sauce & Sour Cream

These simple fish cakes are lightly coated in polenta for a crispy finish, and served with a rich sun-dried tomato sauce. They can be made with fresh or smoked mackerel - if using fresh, you’ll need to pan fry or grill first.