Polenta Crusted Roast Potatoes
This is honestly one of the best roast potato recipes we have developed. The potatoes bake up extra crisp and do not wrinkle as quickly on standing.
YOU WILL NEED
- 8 – 10 large potatoes, preferably red skinned or Nicola potatoes, peeled and cut in half through the waist
- 2 t (10 ml) turmeric
- 1 T (15 ml) Ina Paarman’s Potato Spice
- ¼ cup (60 ml) yellow polenta or coarsely ground mealie meal
- 8 T (120 g) duck fat or olive oil
Put the potatoes in a saucepan of cold water with the turmeric and bring to the boil. Cook only for 5 minutes.
Drain well, return to the saucepan or keep in the colander and shake the potatoes to roughen up the surface a bit.
Mix Potato Spice and polenta together, sprinkle over potatoes and shake again to coat potatoes with seasoned polenta.
Adjust the oven rack to the middle position. Preheat the oven to 190°C. Put the duck fat into a large ovenproof dish and place the dish in the oven.
When the fat is really hot add the potatoes, tossing and rolling them in the hot fat so that they are completely coated.
Roast for 1 ½ hours, turning and basting the potatoes once, until golden and crusty.
Transfer to a warm serving dish and serve.
If your oven is occupied, at a much lower temperature such as 160°C, cook the potatoes in an electric frying pan over medium heat or on top of the stove. Keep covered with a lid at a slight angle.
A 180°C oven works very well, in which case do not bother with the frying pan.