Polenta And Parmesan Crumbed Potatoes With Rosemary Salt
These crispy potatoes are made extra crunchy with a layer of polenta.
Keywords
- donna hay
- donna hay recipes
- recipes
- cooking
- sides
- polenta
- rosemary
- potato
- roast potatoes
- crunchy potatoes
- nibbles
- starters
- entertaining
- crispy potatoes
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Cooking tools:
- Kitchen scale
- Grater
- Nonstick skillet
- Saucepan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Stove
Ingredients
- 1.5kg Dutch cream (waxy) potatoes, peeled and chopped
- ½ cup (85g) instant polenta
- ½ cup (40g) finely grated parmesan
- 6 cloves garlic, thinly sliced
- ½ cup (120g) store-bought duck fat
- 1 tablespoon finely chopped rosemary leaves
- 2 tablespoons sea salt flakes
- whole-egg mayonnaise, to serve
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