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Crispy Polenta Crust Potatoes

Looking to achieve perfectly crisp roast potatoes? We’ve used the secret ingredient in this recipe…


  • Preheat the oven to 190C, peel and chop the potatoes in to equal sizes.

  • Bring a pan of salt water to the boil and boil the potatoes for five minutes.

  • Drain the potatoes, tip back in to the pan, place a lid on top and shake to ruffle the potatoes.

  • Tip in the polenta, flour and garlic granules, place the lid on to the pan and shake to combine.

  • In a roasting tray, pour in the vegetable oil (you can use goose or duck fat instead of vegetable) and heat in the oven for five minutes.

  • Place the potatoes on to the roasting tray and cook for 15 minutes. Turn the potatoes and cook for a further 15 minutes.

  • Increase the temperature to 220C and cook for 20 minutes or until golden.

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