Crunchy polenta roast potatoes
- January 2013
- Serves 8
- Takes 5 minutes to make, 1 hour 10 minutes to cook
The dusting of polenta on these roast potatoes takes them to a whole new level of crunchiness, and gives them a gorgeous golden colour too. The perfect accompaniment to your roast turkey this Christmas.
- 21.1g (13g saturated)
- 34.9g (1.3g sugars)
- 1.6kg floury potatoes, such as king edward
- 2 tbsp polenta or semolina
- 200g duck or goose fat
- Preheat the oven to 200°C/fan 180°C/gas 6. Half-fill a large pan with water and add 1 tbsp salt per pint of water. Peel the potatoes and cut in half (or quarters if large), add to the pan and bring to a boil. Once boiling, cook for 5-7 minutes, then drain well in a colander. Return to the pan, add the polenta or semolina, put the lid on and give the pan a few firm shakes to fluff up the edges.
- Heat the duck or goose fat in a large roasting tin in the oven, then carefully add the potatoes to the sizzling fat, turning to coat them. Transfer to the oven and roast for 1 hour, turning once.
If cooking these potatoes alongside the turkey, you can start them at the same temperature as the turkey, then turn the oven up to 200°C/fan180°C/gas 6 for the last 30 minutes, once the turkey is out of the oven and resting.
Up to a month beforehand, parboil the potatoes, drain well, then return to the pan with 2 tbsp polenta. Shake well, then cool, transfer to a resealable freezer bag and freeze. Cook from step 2, tumbling them frozen into the hot fat.
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