Polenta adds an extra crunch. Serves 6- 8 Prep 15 mins Cook 55 mins 2 kg floury potatoes, peeled and cut in
half, or quarters if large 5 tbsp sunflower oil 5 tsp fine polenta 100g parmesan, finely grated
1 Boil the potatoes in a large pan of water for 12 mins, drain, leave to cool, then put into the fridge until you’re ready to roast them. Can be done a day ahead.
2 Heat oven to 200C/180C fan/gas 6. Pour the oil into a large, deep roasting tin, then put in the oven. Tip the polenta into a large casserole dish and season. Add the potatoes, and turn them over to coat.
3 Take the tin of oil out of the oven and, using tongs, carefully add the potatoes. Turn them over and sprinkle any remaining polenta over the top, then return the tin to the oven for 30 mins.
4 Scatter the parmesan over the potatoes, turn them to coat evenly, then return to the oven for a further 20 mins, or until crisp and golden. PER SERVING (8) 319 kcals, fat 11g, saturates 3g, carbs 44g, sugars 2g, fibre 4g, protein 9g, salt 0.2g