Patatas asadas con polenta, romero y ajo

Ingredientes

• 1.5 kg Maris Piper, King Edward or other large white potatoes (peeled and cut into chunks (roughly 50g/2oz each))
• 4 tablespoons olive oil
• 100 g polenta (or coarsely ground cornmeal)
• Salt and pepper to taste
• 8 garlic cloves (whole but lightly bashed to split the skins)
• 4 sprigs rosemary (plus extra for garnish)

Preparación

1. 1

   Place the potato chunks in a large saucepan and cover with boiling water. Put on the hob and cook for exactly 12 minutes on a high heat.

2. 2

   Meanwhile put the oil in a very large roasting tray (or 2 smaller ones) and put the tray in your oven. If the oven is not already on, preheat to 220C/200C fan/gas mark 7/425F.

3. 3

   Drain the potatoes and put them back in the saucepan. Leave to steam dry for 5 minutes, then add the polenta, plus a little salt and pepper on top of the potatoes. Put the lid on and shake the pan to rough up the edges, and evenly distribute the polenta and seasoning.

4. 4

   Tip the potatoes into the roasting tray, taking care not to splash yourself with hot fat, and turn the potatoes in the oil to coat them. Cook the potatoes for a total of 1 hour.

5. 5

   After the first 30 minutes get the potatoes out and add the garlic and rosemary, then spoon the hot fat over the potatoes to baste them. Return the potatoes to the oven for the final 30 minutes.

6. 6

   After a total of 1 hour remove the potatoes from the oven and serve garnished with extra rosemary.