As someone who wrote an entire e-book on potatoes at the start of the year, trust me when I say these are the potatoes you want to be serving people. They are fluffy on the inside, super crispy on the outside, and a textural delight.
Crispy Polenta Potatoes
My crispiest potatoes yet, these polenta potatoes are of the elite status
Course: SidesCuisine: Australian, BritishDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
50
minutesTotal time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
1 kg 1 potatoes, peeled, washed, & halved
2 tsp 2 vegetable stock (optional)
1/2 cup 1/2 polenta
1/4 cup 1/4 olive oil
1 bunch 1 thyme
Directions
- Preheat oven to 220°C/200°C fan-forced and pour the oil into a roasting tray.
- Place potato in a large saucepan, add the vegetable stock (optional) and cover with water. Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 10 minutes or until potato is tender when pierced with a fork. Drain potato, then return to pan and shake for 1 minute to rough up edges and dry out. Add polenta, then toss to coat.
- Heat the roasting pan with oil in the oven for 5 minutes. Remove pan from oven, then add the potatoes, carefully turning to coat in oil. Add thyme and season with salt. Bake potatoes, turning occasionally, for 45 minutes or until golden and crispy. Enjoy!
