Polenta Parmesan Roast Potatoes

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Place the potato in a large saucepan of cold salted water
2. 2Bring to the boil and cook for 6–8 minutes or until tender
3. 3Preheat the oven to 200 degrees C
4. 4Drain and return to the saucepan
5. 5Add the polenta and parmesan, cover with a lid and shake to coat the potato in polenta
6. 6If using heat the duck fat in a small saucepan until melted
7. 7Place the potato in a roasting tray leaving space between the potatoes to crisp up well
8. 8Drizzle with the melted duck fat or olive oil and roast for about 30 minutes, turning occasionally, until crispy and golden
9. 9Place the rosemary and salt in a small bowl and mix to combine
10. 10Sprinkle the potato with the rosemary salt and serve with mayonnaise