Golden Polenta Roast Potatoes
Golden Polenta Roast Potatoes - the perfect crispy, crunchy, salty foil to any plate of roast turkey and gravy!
Serves: Serves 6
  • 6 medium floury potatoes
  • ¼-1/2 cup flavourless oil (I used grapeseed)
  • ¼ cup coarse polenta (cornmeal)
  • sea salt
  1. Peel and chop the potatoes into thirds, and place into a large saucepan with enough cold water to cover. Place over a medium-high heat, bring to the boil, and cook for 8 minutes.
  2. Meanwhile, pour enough oil into a roasting tray, large enough to fit all the potatoes in a single layer (bigger is better) into the oven, to cover the bottom of the tray in a thin layer. Place into a 220C/425F oven to preheat.
  3. When the potatoes are done, drain them well, then return them to the hot saucepan (off the heat) to steam briefly. Scatter the polenta over the potatoes, place a lid on, and then shake the pan (holding the lid firmly on) so that the edges of the potatoes break up slightly, and they become coated in the polenta.
  4. Remove the hot tray from the oven and carefully add the potatoes - they should sizzle in the oil. Toss them gently to coat in the oil, and then place immediately back into the oven for 30-40 minutes, or until golden, and super duper crispy.
  5. Transfer the potatoes to a platter, scatter with sea salt and serve.
Recipe by The Sugar Hit at