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21/03/2010

Crunchy Roast Potatoes

Ingredients£0.89

2lb Main crop potatoes (Maris pipers are ideal)

2 tblsp Sunflower oil

1 tblsp Polenta or semolina

2tsp salt

Method

1. Peel and cut the potatoes into pieces 2-2½ inch approximately most potatoes will be cut into 2,3 or 4 pieces. Put in a pan with enough water to just cover. Switch on and bring to the boil and cook for 5 minutes.

2. Preheat the oven to 200 °C Drain the potatoes and return to the pan put on the lid and shake the pan vigorously. Then add the salt and the oil and shake again. Finely add the polenta or semolina and give a final shake ensuring all the potatoes have a light covering of the polenta.

3. Put into a roasting tin or baking tray with a slight lip and roast for 40 minutes until golden brown. Take out of the oven, remove from the roasting tin and allow to cool for 5 minutes before serving.