Serves: 6
Prep: 30 minutes
Cook: 90 minutes
Ingredients:
About 1.5kg medium potatoes, peeled and halved
Sea salt
200g butter
45ml (3 tbsp) olive oil
3 sprigs rosemary
Freshly ground black pepper, to season
125ml (½ cup) polenta
100g grated Parmesan cheese
Method:
- For crisp roast potatoes, you will need to boil them first. Add the halved and peeled potatoes to a large Le Creuset casserole, cover with cold water and add a generous pinch of salt. Simmer for 15 - 20 minutes until a knife goes through them easily but not so that they fall apart.
- Preheat the oven to 200°C.
- Drain the potatoes then season well and toss in polenta to coat.
- Heat the butter with the olive oil and bruised rosemary in a Le Creuset 30cm Signature Buffet Casserole. Add the potatoes, spooning over the hot butter to coat. Cover with a lid and gently shake the pan to further coat in butter.
- Sprinkle the remaining polenta over the potatoes and bake, uncovered, for 60 - 90 minutes, tossing every now and then to crisp evenly.
- Once golden and crisp, remove from the oven and drain. Serve immediately sprinkled with grated Parmesan.
RECIPE | Roast potatoes with a polenta crust & Parmesan
Image: Le Creuset
Serves: 6
Prep: 30 minutes
Cook: 90 minutes
Ingredients:
About 1.5kg medium potatoes, peeled and halved
Sea salt
200g butter
45ml (3 tbsp) olive oil
3 sprigs rosemary
Freshly ground black pepper, to season
125ml (½ cup) polenta
100g grated Parmesan cheese
Method:
Would you like to comment on this article?
Register (it's quick and free) or sign in now.
Please read our Comment Policy before commenting.
Latest Videos
Most Read
Lifestyle
Lifestyle
Leisure
Leisure
Leisure