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Roasted potatoes with a celery salt crumb
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Serves: 4
This take on the humble roastie delivers taste and texture. Be sure to use Desiree, Maris Piper or King Edward potatoes – you want a floury potato to create the crispy bits. Adding some finely chopped rosemary also works well in this recipe for an extra hit of flavour. Looking for more side recipes? Look no further.
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Ingredients
- 850g floury potatoes, peeled and chopped into quarters (depending on size)
- 100g instant polenta, (we used Organico Gluten-Free Quick Polenta)
- 1 tsp celery salt
- 4 tbsp extra virgin olive oil
Method
Step 1
Preheat oven to 180ºC/160ºC fan/gas 4. Parboil the potatoes in salted boiling water for 8 mins, drain, then transfer to a large bowl.
Step 2
Sprinkle the polenta, celery salt and ¼ tsp ground black pepper over the potatoes and toss everything together. The potatoes should be well coated and starting to break up slightly around the edges – these are the bits that will go really crispy in the oven.
Step 3
Tip the potatoes into a large roasting tin and drizzle with the olive oil. Cook in the oven for 35 mins, turning halfway.
Step 4
Remove from the oven and serve with all the crispy bits from the roasting tin sprinkled over the top.
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La Espanola Extra Virgin Olive Oil 1L
1L£9
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