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polenta roast potatoes

Polenta Roast Potatoes

Visit Website I’m not one to blow my own trumpet. Usually, when I click the ‘publish’ button it’s with a few nerves at the reception my recipe will receive. Not this one for my polenta roast potatoes 🙂

rencontres de femmes I can confidently say that these roast potatoes are the best I’ve ever had!

site de rencontres rimouski They’ve even taken the top spot over my Mums and Grandmothers! (shock horror). They’re also reliable!

aplicaciГіn conocer gente gratis polenta roast potatoes

http://www.cordes-beregnung.de/pinochet/4169 I’ve used the following recipe with different types of potatoes over and over and the results are always good.

binУЄr optionen deutschland An added bonus is that they’re also veggie friendly, but taste really good so us meat eaters won’t mind (drools over roast potatoes cooked in pork fat…).

click this link now If I’m totally honest the idea to put polenta on roast potatoes isn’t one of my own. It’s one of those tips thrown around by TV chefs (probably Jamie Oliver in my case) while they’re cooking something else. Either way the seed was sown and one Sunday I thought I’d give it a go and here’s how I did it.

my site polenta roast potatoes

Ingredients

  • Any potatoes yes any! I’ve used cheap ‘white potatoes’, maris piper, disiree, and even new potatoes which needed to be used up.
  • A good glug of Olive oil- approx 3 tablespoons
  • 3 tablespoons of polenta
  • salt and pepper
  • Thyme or rosemary (optional)

Method

  • Preheat the oven to 200-225’C (200 if fan assisted)
  • Get a large pan of cold water, add a large pinch of salt and put on a medium heat.
  • While the pan of water is heating up peel and chop your potatoes. In my house we all like the smaller crispy ones so I cut each potato to roughly the size of a small egg.
  • By the time you’ve peeled and chopped your potatoes the water should be warm, not boiling. Add the potatoes to the pan at this stage and allow to heat to a slow simmer. This should take around 7 minutes.
  • Get a large roasting tray, the wide shallow ones are better than the smaller deep ones as if the potatoes are too cramped they won’t brown.
  • Line the tray with a sheet of baking paper… this may seem like a step which you can leave out, but trust me it’s so much easier if you do it! (cleaning and cooking wise).
  • Drizzle the olive oil onto the baking tray (lined with baking paper) and place the potatoes onto the tray. Next scatter the polenta on top.
  • Just shaking the pan doesn’t do a great job of coating each potato in oil and polenta, so I tend to lift each side of the baking paper up in turn to roll the potatoes over each other. I find this coats them better and they also don’t break up so much (especially if you’ve used over ripe fluffy potatoes which can crumble easily).
  • Season with salt, pepper and herbs and put in the oven for 30-40 minutes.

visite site And that’s it! You can serve these polenta roast potatoes with so much more than a Sunday roast. Last night I made them for a friend and served them with a chicken breast wrapped in baking paper with lemon, thyme, garlic and cherry tomatoes cooked in the oven for 25 mins and it was delicious!

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These Polenta roast potatoes are SO GOOD, and perfect for vegetarians to get that perfectly crispy and tasty roast potato

About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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