Polenta Parmesan roast potatoes

Heinstirred
Prep: 45 mins By Food24
Tap for method
Tap for method

Ingredients (8)

1.5 kg potatoes — waxy, boiled, chunks
85 g maize meal
40 g parmesan cheese — grated
120 g duck fat
60 ml olive oil — extra virgin, for roasting
15 ml fresh rosemary — finely chopped
30 ml sea salt — flakes
mayonnaise — to serve, optional
Tap for ingredients
Tap for ingredients

Method:

Place the potato in a large saucepan of cold salted water.

Bring to the boil and cook for 6–8 minutes or until tender.

Preheat the oven to 200 degrees C.

Drain and return to the saucepan.

Add the polenta and parmesan, cover with a lid and shake to coat the potato in polenta.

If using heat the duck fat in a small saucepan until melted.

Place the potato in a roasting tray leaving space between the potatoes to crisp up well.

Drizzle with the melted duck fat or olive oil and roast for about 30 minutes, turning occasionally, until crispy and golden.

Place the rosemary and salt in a small bowl and mix to combine.

Sprinkle the potato with the rosemary salt and serve with mayonnaise.

Recipe reprinted with permission of Heinstirred. To see more clicker here.

 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.