Polenta and Parmesan Roasties

A couple of cunning additions add a gloriously cheesy crunch to everyone’s favourite side.

By The Good Housekeeping Cookery TeamPublished: 01 December 2020

best christmas side dishes polenta and parmesan roasties

It really doesn't get better than this roast potato recipe. The polenta ensures that the outsides are incredibly crispy, with a delicious subtle Parmesan flavour that coats them, and a wonderfully fluffy middle. This side definitely deserves to be on your table this Christmas Day!

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 50 mins

Cal/Serv:

401

Ingredients

2
kg medium-sized floury potatoes
6 Tbsp.
goose fat or mild olive oil
100 g
polenta
75 g
Parmesan or vegetarian hard cheese, finely grated

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Peel potatoes and cut into large even-sized pieces. Put into a large pan and cover with cold salted water. Cover pan with a lid; bring to boil. Uncover and simmer for 8-10min.
2. Step 2Meanwhile, heat fat/oil in a large roasting tin in the oven. Drain potatoes into a colander and leave to steam-dry for 2min.
3. Step 3In a large shallow bowl or roasting tin, mix polenta, cheese and plenty of seasoning. Add potatoes and mix gently to coat the potatoes. Carefully tip potatoes into the hot fat/oil, turning to coat. Roast for 1-1¼hr, turning occasionally, until golden and crisp. Transfer to a warm serving plate and serve.

Get ahead

Prepare to end of step 2 up to a day ahead (do not heat fat/oil). Cool potatoes, cover and chill. To serve, preheat oven and heat fat/oil for 10min, then complete recipe.