Crunchy polenta roast potatoes

Crunchy polenta roast potatoes
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
350kcals
Fat
21.1g (13g saturated)
Protein
4.5g
Carbohydrates
34.9g (1.3g sugars)
Fibre
3.6g
Salt
0.4g
Calories
350kcals
Fat
21.1g (13g saturated)
Protein
4.5g
Carbohydrates
34.9g (1.3g sugars)
Fibre
3.6g
Salt
0.4g

Ingredients

  • 1.6kg floury potatoes, such as king edward
  • 2 tbsp polenta or semolina
  • 200g duck or goose fat

Method

  1. 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.
  2. 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.

delicious. tips

  1. 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.

  2. 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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