Parmesan-and-polenta potatoes

Parmesan-and-polenta potatoes

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  • 4 to 6
  • Easy
  • 20 minutes
  • 1 hour
  • Alvi’s Drift Chenin Blanc 2017


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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    Nigel Lees
    June 26, 2019

    The final sentence under Cook’s note: “You may never make potatoes the same way again.” One way of reading that shows a distinct lack of confidence in the potential recipe’s success. ?