Roast potatoes in polenta crust

Give your roast spuds extra crunch this Christmas with Nadia's recipe for crispy polenta potatoes.

Serves: This quantity serves approximately 4 peoplePrep: 10 minutesCook: 1 hour

Ingredients:2kg good floury roasting potatoes (Maris Piper, Desiree, or King Edwards)2 tbsp plain flour1 tbsp polenta1 tbsp garlic granules (optional)Salt and pepper10 tbsp goose or duck fat

Method:

• Preheat the oven to 190C

• Peel and cut the potatoes into even pieces – the size you like, although not too small

• Boil in salted water for 5 minutes – just until the potatoes start to soften

Drain well, return the potatoes to the pan and put the lid back on. Toss the potatoes around in the pan to ruffle the edges of the potatoes resulting in crispy roasts.

• Mix the flour, polenta and garlic granules (if using) together and season with salt and pepper

• Scatter the flour, polenta mixture over the potatoes. Put the lid back on and give a few gentle shakes to coat the potatoes in the flour and polenta mixture.

• Put the goose or duck fat into a roasting tin and heat in the oven for 5 minutes

• Tip the potatoes into the roasting tin and cook for 30 minutes, turning once

• Increase the heat to 220C/gas 7 and cook for a further 20 minutes or until crisp and golden. Serve with the roast turkey.

Christmas tip:

• At a minimum allow approximately 225g potatoes per person depending on appetite! This allows for around 3 roast potatoes per person with maybe 1 extra

• Sunflower oil is also great for roasting potatoes, or a mix of sunflower and goose or duck fat

• For best results resist the urge to move the potatoes more than once while roasting, and do not baste more than once

• Tossing in the polenta and flour creates an extra crispy texture