Author Jean Morrison
Crispy Polenta Potatoes
Our whole family enjoys potatoes cooked this way. You simply boil them for 5 minutes and then toss them in the polenta mix. Pop in the oven for 40 minutes and they are ready to eat.
You can use which ever herbs you prefer. I generally cut the potatoes fairly small but you could have much larger pieces. I keep the skins on for nutritional reasons but you don't have to do that.
Preparation time: 20 minutes
Cooking time: 40 minutes
Quantity: Serves 4
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800 gm scrubbed potatoes cut into 2 and 1/2 centimetre cubes
2 tablespoons of coarse polenta
1/3 teaspoon garlic powder
1 teaspoon dried herbs of choice
Salt and pepper to taste
Pre-heat oven to 220 degrees Celsius.
Bring potatoes to the boil and time for 5 minutes only. Drain and return to the pan.
In a small bowl mix together the polenta, garlic powder, herbs, salt and pepper. Sprinkle this mixture onto the hot potatoes and stir around in the pan until well coated.
Place a sheet of baking paper on a large baking tray. Spray liberally with oil. Tip the potatoes onto this tray, spread evenly and spray the tops of the potatoes with oil. Cook for 40 minutes until crisp and golden. Serve with fish or meat and other vegetables. Serves 4.
Only boil the potatoes for 5 minutes. If you do it for longer they will break apart when you stir the polenta mixture into them.
There are literally thousands of potato varieties. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain vitamins B, C iron and potassium.
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