Polenta Roast Potatoes

Preheat the oven to 220°c (200 fan/ 425F/ Gas 7).
Place the potatoes in a large pan of salted water and bring to a rolling boil over high heat. Boil for 8-10 minutes until the edges just start to soften.
1.5 kg Maris Piper Potatoes
Drain immediately, shake to rough up the edges, and let the potatoes steam dry in a colander for 5 minutes. This removes excess moisture and helps achieve a crispy crust. Meanwhile place 3 tablespoons of olive oil in a roasting pan and put it in the oven to heat.
3 tablespoon Olive Oil
Return the potatoes to the empty pan (make sure there's no water left). Add the polenta and shake gently to rough up the edges and coat each potato evenly.
50 g Polenta
Carefully remove the preheated roasting pan from the oven. Tip in the potatoes and use a spoon to coat each one in the hot oil. Season with salt.
1 teaspoon Sea Salt
Roast for 30 minutes, turning halfway through to ensure even browning. After 30 minutes, baste the potatoes with the oil in the pan, then return to the oven for a further 15-20 minutes until golden, crispy, and cooked through.
1 Rosemary sprig
Sprinkle with freshly chopped rosemary and season with more sea salt. Serve immediately for the crispiest results.
1 Rosemary sprig