Parmesan roasties
By Miriam Nice
Coat your roast potatoes with polenta for extra crunch and parmesan for seasoning. A great side dish for a special Sunday roast or Christmas lunch
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Prep:15 mins
Cook:55 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 319
-
fat 11g
-
saturates 3g
-
carbs 44g
-
sugars 2g
-
fibre 4g
-
protein 9g
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salt 0.2g
Ingredients
- 2kg floury potatoes, peeled and cut in half, or quarters if large
- 5 tbsp sunflower oil
- 5 tsp fine polenta
- 100g parmesan, finely grated
Method
Boil the potatoes in a large pan of water for 12 mins, drain, leave to cool, then put into the fridge until you’re ready to roast them. Can be done a day ahead.
Heat oven to 200C/180C fan/gas 6. Pour the oil into a large, deep roasting tin, then put in the oven. Tip the polenta into a large casserole dish and season well. Add the potatoes, and turn them over to coat.
Take the tin of oil out of the oven and, using tongs, carefully add the potatoes. Turn them over and sprinkle any remaining polenta over the top, then return the tin to the oven for 30 mins.
Scatter the parmesan over the potatoes, turn them to coat, then return to the oven for a further 20 mins, or until crisp and golden.
