recipe

Herb Crusted and Crisped To Perfection

A surefire way to make the tastiest and crispiest roasties to accompany your favourite meal.

Polenta & Parmesan Crumbed Potatoes

SERVES 4

  • Ingredients

    • 1.5KG DUTCH CREAM (WAXY) POTATOES, PEELED AND CHOPPED
    • ½ CUP (85G) INSTANT POLENTA
    • ½ CUP (40G) FINELY GRATED PARMESAN
    • 6 CLOVES GARLIC, THINLY SLICED
    • ½ CUP (120G) STORE-BOUGHT DUCK FAT
    • 1 TABLESPOON FINELY CHOPPED ROSEMARY LEAVES
    • 2 TABLESPOONS SEA SALT FLAKES
    • WHOLE-EGG MAYONNAISE, TO SERVE (optional)

  • Method

    1. Place the potato in a large saucepan of cold salted water. Bring to the boil and cook for 6–8 minutes or until tender. Drain and return to the saucepan.

    2. Add the polenta, parmesan and garlic, cover with a lid and shake to coat the potato in polenta.

    3. While the potato is cooking, heat the duck fat in a large non-stick frying pan over high heat. Add the potato and cook, turning occasionally, for 8–10 minutes or until golden.

    4. Place the rosemary and salt in a small bowl and mix to combine. Sprinkle the potato with the rosemary salt and servewith mayonnaise.

❝ I love cooking, correction, I’m obsessed with cooking. I read cookbooks like novels and love to plan my recipes, so my kitchen is a place where I unwind at the end of a busy day or where I tend to spend a lot of time hanging out on the weekend. ❞

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