|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|
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.
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