Crispy Polenta Crust Potatoes

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JustIngredients Organic Polenta

Looking to achieve perfectly crisp roast potatoes? We've used the secret ingredient in this recipe...


2kg Roasting potatoes
2 tablespoons Plain flour
1 tablespoon Polenta
Salt to taste
Pepper to taste
10 tablespoons Vegetable oil


Preheat the oven to 190C, peel and chop the potatoes in to equal sizes.

Bring a pan of salt water to the boil and boil the potatoes for five minutes.

Drain the potatoes, tip back in to the pan, place a lid on top and shake to ruffle the potatoes.

Tip in the polenta, flour and garlic granules, place the lid on to the pan and shake to combine.

In a roasting tray, pour in the vegetable oil (you can use goose or duck fat instead of vegetable) and heat in the oven for five minutes.

Place the potatoes on to the roasting tray and cook for 15 minutes. Turn the potatoes and cook for a further 15 minutes.

Increase the temperature to 220C and cook for 20 minutes or until golden.

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