Roast potatoes with polenta, balsamic and thyme
- December 2018
- Serves 8
- Hands-on time 30 min, oven time 1 hour 10-20 min
You can make these crispy roast potatoes ahead so that, when the meat has cooked, you can pop the potatoes in the oven while the meat rests.
They’re cooked with balsamic vinegar, garlic and thyme for an extra punch of flavour.
For an alternative option, take a look at these crunchy roast potatoes dusted with polenta.
- Vegan recipes
- 10.1g (1.5g saturated)
- 52g (3.1g sugars)
Cook the potatoes up to the end of step 3 the day before, let them cool completely in their tray, then keep covered at room temperature. Once the turkey (or any other meat you are having) is cooked, you can finish the recipe.
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