Donna Hay’s Polenta-Crusted Potatoes

A feast won’t be complete without roast potatoes. Don’t we all feel the necessity to pair the crispy nuggets of carbohydrate with roast meat? In my opinion, this combination is a perfect marriage, no less than Posh and Beck’s. :P

Crunchy on the outside, fluffy in the middle – we all agree this is the universal rule to good roast potatoes, no?  To give potatoes some credit, they have no trouble in getting crunchy on their own. In fact, I couldn’t fault plain roast potatoes as long as they are made properly. That being said, I’ll try anything to turn their crunchiness up a notch. After all, there’s no such thing as too much crunchiness, right ladies?

{Boiled potatoes covered in polenta – ready to be fluffed to bind everything together}

Polenta-Crusted Potatoes

(adapted from Donna Hay Magazine Issue 52 Aug/Sept 2010)

Serves 4 as a side dish

Ingredients:

1kg sebago (starchy) potatoes, peeled and quartered

1/2 cup (85g) instant polenta

3 tbsps olive oil

1 tsp sea salt flakes

Method:

1. Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit).

2. Place the potato in a large saucepan of salted cold water and bring to the boil.

3. Cook for 10-12 minutes or until just tender.

4. Drain and return to the pan with the polenta, oil and salt.

5. Shake the pan to fluff the potato and coat in the polenta.

6. Place the potato on a baking tray and roast for 30 minutes or until crisp and golden.

{Enjoy with your favourite roast: chicken, turkey, pork, beef & lamb.}

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21 Responses to Donna Hay’s Polenta-Crusted Potatoes
  1. eatgreek.net
    November 19, 2010 | 2:50 pm

    they look so yummy!!!!!

    • Emily
      November 21, 2010 | 11:42 pm

      Thank you. I love these crunchy roast potatoes very much. I can tell you that it was a success! :D

  2. Island Vittles
    November 19, 2010 | 3:07 pm

    are they as wonderfully crispy as they look? Thanks for the idea! Theresa

    • Emily
      November 19, 2010 | 9:57 pm

      Hi Theresa,
      They turned out to be extremely crispy! I received many compliments and also, the roast potatoes remained crispy even when they were cold. Love it!

  3. Amy Bakes Everything
    November 19, 2010 | 9:03 pm

    Holy crap, these look amazing! Would be wonderful at Thanksgiving!

    • Emily
      November 21, 2010 | 11:44 pm

      Thanks for your comment, Amy. That’s the intention – for Thanksgiving. Hopefully I won’t stuff it up when I make a larger batch. :P

  4. Lau@CorridorKitchen
    November 21, 2010 | 6:58 am

    They look absolutely scrumptious! I know what I’m gonna make for dinner tonight…

    • Emily
      November 21, 2010 | 11:45 pm

      Hi Lau, thanks for your lovely compliment. Hope they turn out well for you. Happy eating! :)

  5. Debs @ Acquiredish
    November 21, 2010 | 7:41 am

    Your pots look amazing. My friend did the exact same recipe a couple of years back. They were not nice! However, maybe her method was different! I may have to try your recipe, thanks.

    • Emily
      November 21, 2010 | 11:47 pm

      Hi Deb, glad that you’ve enjoy the recipe. I wonder what happened to your friend’s recipe? Anyway, hopefully this recipe would be to your liking when you actually try it. :)

  6. Taz
    November 21, 2010 | 8:10 am

    Yummo, I do a similar thing with semolina and it makes the potatoes so good. The crunchier the better!

    • Emily
      November 21, 2010 | 11:48 pm

      Hi Taz, what a good idea with semolina!!! I have some semolina on hand, may try to roast potatoes with it. And yes, I agree – the crunchier the better! :P

  7. Natalie
    November 21, 2010 | 10:56 am

    OMG! I have to make these today, potato heaven!!

    • Emily
      November 21, 2010 | 11:50 pm

      Hi Natalie,

      With this recipe, we’ll all be in potato heaven for Thanksgiving hehe! :)

  8. Chelsea
    November 21, 2010 | 6:44 pm

    These look so good! Is instant polenta the same as cornmeal? If not…would cornmeal work? The only polenta I have seen comes like a cake-y tube and I can cut off pieces and cook them…?

    • Chelsea
      November 21, 2010 | 10:58 pm

      Answered my own question:

      http://chowhound.chow.com/topics/603550

      I’ll give it a try with cornmeal!

      • Emily
        November 21, 2010 | 11:41 pm

        Hi Chelsea,

        Sorry about the late reply. I wasn’t sure about the distinction as it’s my first time cooking with polenta and I baked some cornbread using cornmeal ages ago. But thanks for sharing the information(link). Have fun cooking! :)

  9. Shari Wakefield
    November 22, 2010 | 3:14 am

    YUM – I’m a big fan of Donna Hay! I’m not the biggest fan of polenta but I think this recipe just gave polenta a glimmer of hope to be seen on my dinner table.

  10. [...] This post was mentioned on Twitter by CorridorKitchen, CorridorKitchen. CorridorKitchen said: I know what I wanna make for dinner tonight…these polenta-crusted potatos via 'Fuss Free Cooking'! http://bit.ly/doYz1c [...]

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  12. Lorraine @ Not Quite Nigella
    November 23, 2010 | 6:45 am

    I involuntarily started drooling at the sight of these crunchy little beasties! :P

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