Go Back
–+ servings
Crispy polenta roast potatoes in a roasting tin.
Print Pin
5 from 10 votes

Polenta Roast Potatoes

Fluffy on the inside, crispy on the outside, polenta roast potatoes are the perfect accompaniment to any roast dinner! Polenta is the secret ingredient that ensures crispy crunchy roast potatoes EVERY time.
Course Side Dish
Cuisine British
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 285kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Knife
  • Chopping Board
  • Roasting Tin
  • Large Saucepan
  • Colander

Ingredients

Metric - US Customary
  • 1.5 kg Maris Piper Potatoes or use ordinary white potatoes
  • 3 tablespoon Olive Oil or use goose fat or vegetable oil
  • 50 g Polenta or use semolina flour
  • 1 teaspoon Sea Salt
  • 1 Rosemary sprig for serving

Instructions

  • Preheat the oven to 220°c (200 fan/ 425F/ Gas 7).
  • Peel the potatoes and cut any larger ones into two pieces.
    1.5 kg Maris Piper Potatoes
  • Place the potatoes in a pan of salted water and place on the hob on a high heat. Once the water is boiling time 8 minutes.
  • Drain the potatoes immediately and allow to steam dry in a colander for 5 minutes.
  • Tip the potatoes back into the pan (make sure there are no remaining water droplets in it) and add the polenta. Give the potatoes a shake to rough up the edges and coat the outsides in the polenta grains.
    50 g Polenta
  • Put 3 tablespoons of olive oil in a roasting pan and place in the oven for 5 minutes.
    3 tablespoon Olive Oil
  • Take the pan out of the oven and tip the potatoes into the hot oil. Coat each one with oil, using a spoon then roast in the oven for 30 minutes. Season with salt.
    1 teaspoon Sea Salt
  • After 30 minutes, baste the potatoes and then return to the oven for 15-20 more minutes until golden and crispy. Serve with chopped rosemary.
    1 Rosemary sprig

Notes

Variations:
  • Use semolina flour instead of polenta for coating the potatoes.
  • Flavour the roast potatoes with fragrant herbs such as bay, thyme and rosemary.
  • Use goose fat or duck fat instead of olive oil for a richer flavour.
  • Try roasting sweet potatoes instead of white potatoes.
 
Freezing: Make the potatoes up to the stage of roasting them in the oven and instead of cooking them straight away, you can open freeze them on a baking tray for 2 hours and then pop the frozen roast potatoes into freezer bags for future use. When you are ready to use, just carry on with the recipe. There is no need to defrost them first, just add 5 minutes to the cooking time.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Polenta Roast Potatoes
Amount per Serving
Calories
285
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Sodium
 
403
mg
18
%
Potassium
 
1064
mg
30
%
Carbohydrates
 
50
g
17
%
Fiber
 
6
g
25
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin A
 
23
IU
0
%
Vitamin C
 
49
mg
59
%
Calcium
 
30
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter