Roast potatoes with polenta, balsamic and thyme

Roast potatoes with polenta, balsamic and thyme
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
332kcals
Fat
10.1g (1.5g saturated)
Protein
5.6g
Carbohydrates
52g (3.1g sugars)
Fibre
5.4g
Salt
0.8g
Calories
332kcals
Fat
10.1g (1.5g saturated)
Protein
5.6g
Carbohydrates
52g (3.1g sugars)
Fibre
5.4g
Salt
0.8g

Ingredients

  • 2kg maris piper potatoes, peeled and cut into large, even chunks
  • 1 tsp salt
  • 7 tbsp light olive oil
  • 3 tbsp polenta
  • Sea salt flakes
  • 2 tbsp balsamic vinegar
  • 8 unpeeled garlic cloves, lightly bashed with a rolling pin
  • 8-10 fresh thyme sprigs, leaves stripped, plus extra to serve

Method

  1. Heat the oven to 200°C/180°C/gas 6. Put the potatoes in a large saucepan, cover with cold water and add the salt. Bring to the boil, then simmer for 6-8 minutes until you can pierce the outer layer with a dinner knife. Meanwhile pour 5 tbsp of the oil into a very large, shallow roasting tray and heat in the oven.
  2. Drain the potatoes and leave to steam dry in the colander for a few minutes. Shake gently to roughen the edges, then tip back into the pan and mix with the polenta and a generous pinch of sea salt flakes.
  3. Remove the tray of oil from the oven and, using tongs, carefully transfer the potatoes to the oil, turning them as you go. Return the tray to the oven and roast for 40 minutes, turning occasionally.
  4. In a small bowl combine the remaining oil with the balsamic vinegar, garlic cloves, thyme leaves, another generous pinch of sea salt flakes and freshly ground black pepper. Cover and set aside.
  5. After 40 minutes, gently squash the potatoes with the back of a fork. You don’t want them to break up too much – you’re just increasing the surface area so they get extra-crisp. Roast for a further 15-20 minutes.
  6. Pour the balsamic mix over the potatoes, toss gently to coat, then roast for 15-20 minutes. Serve sprinkled with extra thyme leaves.

delicious. tips

  1. 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.

Recipe By

delicious. team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Roast potato recipes

Crispy roast potatoes

Super crispy potatoes are the perfect side dish to soak...

Save recipe icon Save recipe icon Save recipe

Roast potato recipes

Crunchy polenta roast potatoes

The dusting of polenta on these roast potatoes takes them...

Save recipe icon Save recipe icon Save recipe

Potato recipes

Crispy pan potatoes

Who can resist a pan filled with crispy, golden potatoes?...

Subscribe to our magazine

Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.