Is it too early to start thinking about the roast potatoes for Christmas Day lunch? If you are like me and the thought has already crossed your mind a few times since last Christmas, I think I have the best roast potato recipe and you can now wonder about what dessert to serve on Christmas Day (although I have you covered on that one too). The search is definitely over with these Polenta Parmesan Roast Potatoes with Rosemary Salt from Donna Hay.
When I saw the recipe it sounded just too good not to make these roast potatoes and try them out. I tweaked the recipe slightly and rather than frying the potatoes in a pan I simplified it and roasted the potatoes in the oven. I also removed the garlic from the original recipe as I thought it could burn when roasting in the oven.
These roast potatoes are so delicious and moreish. I had friends over for a sourdough pizza dinner that evening and I remember us standing around the kitchen counter, dipping the cold potatoes in some mayonnaise until there was hardly any left to put on the pizza. And I might add, they made a superb pizza topping.
When roasting in the oven make sure you do not overcrowd the pan as you want the potatoes to roast as crispy as possible. And make sure no one is around when you take them from the oven. The crispy bits of crust left over in the pan is as good if not better than the potatoes!
For a more vegetarian-friendly version replace the duck fat with a good extra virgin olive oil. The potatoes will be just as delicious.
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- 1.5kg waxy potatoes, peeled and chopped into chunks
- 85g instant polenta
- 40g finely grated, good quality Parmesan cheese
- 120g store bought duck fat OR
- 60ml Baleia Extra Virgin Olive Oil for roasting
- 15ml finely chopped rosemary
- 30ml sea salt flakes
- Mayonnaise to serve (optional)
- Place the potato in a large saucepan of cold salted water
- Bring to the boil and cook for 6–8 minutes or until tender
- Preheat the oven to 200 degrees C
- Drain and return to the saucepan
- Add the polenta and parmesan, cover with a lid and shake to coat the potato in polenta
- If using heat the duck fat in a small saucepan until melted
- Place the potato in a roasting tray leaving space between the potatoes to crisp up well
- Drizzle with the melted duck fat or olive oil and roast for about 30 minutes, turning occasionally, until crispy and golden
- Place the rosemary and salt in a small bowl and mix to combine
- Sprinkle the potato with the rosemary salt and serve with mayonnaise
** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil