Crispy polenta & parmesan-crusted potatoes

Liven up your roast potatoes with this fabulous recipe
Polenta, Parmesan, Potatoes, Crispy
December 26, 2018
Level Easy
Preparation Time 15 Minutes
Cooking Time 10 Minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra

INGREDIENTS

1.5kg Waxy potatoes, peeled and chopped
100g Instant polenta
50g Finely grated Parmesan or Gruyère cheese
Canola, vegetable or sunflower oil, for deep-frying
spinneysFOOD Salt, to taste

METHOD

  • 1

    Place the potatoes in a large saucepan of cold salted water and bring to the boil. Cook for 6–8 minutes or until just tender

  • 2

    Drain and place on a large baking sheet to cool completely

  • 3

    Place the cooled potatoes in a large bowl and add the polenta and Parmesan. Toss to coat completely

  • 4

    Preheat the oil to 180°C, gas mark 4 and fry the potatoes, in batches, until golden and crispy – about 4-5 minutes

  • 5

    Drain on a paper towel and season while still hot. Serve immediately

ALSO TRY

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