- 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
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.