Batatas assadas com polenta e parmesão

Ingredientes

• 1.5 kg waxy potatoes (peeled and chopped into chunks)
• 85 g instant polenta
• 40 g finely grated (good quality Parmesan cheese)
• 120 g store bought duck fat OR
• 60 ml Baleia Extra Virgin Olive Oil for roasting
• 15 ml finely chopped rosemary
• 30 ml sea salt flakes
• Mayonnaise to serve (optional)

Modo de preparo

1. 1

   Place the potato in a large saucepan of cold salted water

2. 2

   Bring to the boil and cook for 6–8 minutes or until tender

3. 3

   Preheat the oven to 200 degrees C

4. 4

   Drain and return to the saucepan

5. 5

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

6. 6

   If using heat the duck fat in a small saucepan until melted

7. 7

   Place the potato in a roasting tray leaving space between the potatoes to crisp up well

8. 8

   Drizzle with the melted duck fat or olive oil and roast for about 30 minutes, turning occasionally, until crispy and golden

9. 9

   Place the rosemary and salt in a small bowl and mix to combine

10. 10

    Sprinkle the potato with the rosemary salt and serve with mayonnaise