Parmesan and Polenta Roast Potatoes

METHOD

1. Start by peeling your Albert Bartlett Original Rooster Potatoes. Cut the potatoes into halves or quarters, depending on size.

2. Boil a pan of salted water, then add the potatoes and parboil for about 5-8 minutes, until they start to soften.

3. Preheat the oven with a tray and your choice of fat (vegetable oil or duck fat) for roasting the potatoes.

4. Drain the potatoes and let them steam dry for a couple of minutes. Then, shake the pan to fluff up the edges of the potatoes.

5. Toss the potatoes in polenta, ensuring they are evenly coated. Transfer the potatoes to the preheated tray, season with salt and pepper, and roast for 30-45 minutes, turning occasionally, until they are golden and crispy.

6. In the last few minutes of roasting, sprinkle the grated Parmesan over the potatoes, allowing it to melt and crisp slightly.

7. Serve the potatoes hot, garnished with additional Parmesan if desired.

8. Enjoy!

What you will need