Parme­san roasties

Easy Cook - - 12 GREAT SIDES -

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.