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)
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.
Rate & review