Italian Roasted Potatoes are crunchy on the outside and fluffy on the inside.
Total Time:1 hour
Yield:3-4 servings 1x
1 kg starchy potatoes, peeled and chopped
3 tablespoons sunflower oil or other neutral oil
3 tablespoons fine polenta or cornmeal
Salt and pepper, to taste
50 grams grated Parmesan cheese
1 sprig fresh rosemary, needles stripped and chopped
Add your chopped potatoes to a pot and cover with cold water. Put your pan on the stove over high heat and bring to a boil. Reduce the heat to medium and boil the potatoes for about 10 minutes. Turn off the heat and drain the potatoes in a collander.
While your potatoes are boiling, turn your oven on to preheat to 200 C (400 F). Add your sunflower oil to a roasting pan and put this in the oven as it heats.
Once your potatoes are drained, put them back in the pot (you can use another mixing bowl, but then you’d just have to wash two things). Sprinkle over the polenta and salt and pepper. Gently toss the potatoes to coat them in the polenta and seasonings.
Once your roasting pan and oil are hot, carefully remove the roasting pan from the oven. Using tongs or a long-handled spoon, carefully transfer your potatoes to the roasting pan. Give them a quick turn in the oil, and sprinkle over any remaining polenta that might have been left behind.
Pop the potatoes in the oven, and let them roast for 30 minutes.
Carefully remove the roasting pan from the oven. Sprinkle over the Parmesan cheese and chopped fresh rosemary. Carefully turn the potatoes over, and return the pan to the oven for another 20 minutes or until the potatoes are crisp and golden brown.