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Parmesan-and-polenta potatoes

1 hour

Parmesan-and-polenta potatoes

By TASTE

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 kg medium potatoes, peeled and halved
Sea salt, to taste
200 g polenta
150 g Parmigiano Reggiano, finely grated
2 T rosemary, finely chopped
6 T duck fat

Method

Preheat the oven to 180°C. Parboil the potatoes in salted water.

Mix the polenta, cheese and rosemary.

Coat the potatoes in the polenta mixture and place on a baking tray.

Drizzle over the duck fat and roast for 30–40 minutes, or until golden brown.

Cook's note: take crunchy roast potatoes to the next level with polenta and Parmesan. You may never make potatoes the same way again.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Persian-style rice and lentils

Confit garlic

Monkey gland sauce

Warm artichoke dip

Zucca e funghi al forno (roast pumpkin and mushrooms)

Crunchy fennel truffle salad

Chickpea-and-artichoke dip

Balsamic onions

Cheesy polenta

Focaccia

Easy basil oil

Parmesan-and-polenta potatoes

Parmesan-and-polenta potatoes

Ingredients

Method