RECIPE | Roast potatoes with a polenta crust & Parmesan

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:

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.