RECIPE | Roast potatoes with a polenta crust & Parmesan

Roast potatoes with a polenta crust and Parmesan.
Roast potatoes with a polenta crust and Parmesan.
Image: Le Creuset

Serves: 6

Prep: 30 minutes

Cook: 90 minutes


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


  1. 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.
  2. Preheat the oven to 200°C.
  3. Drain the potatoes then season well and toss in polenta to coat.
  4. 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.
  5. Sprinkle the remaining polenta over the potatoes and bake, uncovered, for 60 - 90 minutes, tossing every now and then to crisp evenly.
  6. Once golden and crisp, remove from the oven and drain. Serve immediately sprinkled with grated Parmesan.