Polenta Parmesan roast potatoes
A carb-overload which makes a perfect side to your roast.
- 1.5 kg waxy potatoes, peeled and chopped into chunks
- 85 g instant polenta
- 40 g finely grated, good quality Parmesan cheese
- 120 g store bought duck fat OR
- 60 ml Extra Virgin Olive Oil for roasting
- 15 ml finely chopped rosemary
- 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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