Donna Hay?s Polenta-Crusted Potatoes

A feast won?t be complete without roast potatoes. Don?t we all feel the necessity to pair the crispy nuggets of carbohydrate with roast meat? In my opinion, this combination is a perfect marriage, no less than Posh and Beck’s.

Crunchy on the outside, fluffy in the middle ? we all agree this is the universal rule to good roast potatoes, no?  To give potatoes some credit, they have no trouble in getting crunchy on their own. In fact, I couldn?t fault plain roast potatoes as long as they are made properly. That being said, I?ll try anything to turn their crunchiness up a notch. After all, there?s no such thing as too much crunchiness, right ladies?

{Boiled potatoes covered in polenta – ready to be fluffed to bind everything together}

(adapted from Donna Hay Magazine Issue 52 Aug/Sept 2010)

Serves 4 as a side dish

1kg sebago (starchy) potatoes, peeled and quartered

1/2 cup (85g) instant polenta

3 tbsps olive oil

1 tsp sea salt flakes

1. Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit).

2. Place the potato in a large saucepan of salted cold water and bring to the boil.

3. Cook for 10-12 minutes or until just tender.

4. Drain and return to the pan with the polenta, oil and salt.

5. Shake the pan to fluff the potato and coat in the polenta.

6. Place the potato on a baking tray and roast for 30 minutes or until crisp and golden.

{Enjoy with your favourite roast: chicken, turkey, pork, beef & lamb.}

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