Low-Waste Lemon and Polenta Crispy Roast Potatoes
Ingredients
- 1.2kg or 42.3oz Maris Piper potatoes
- salt and pepper
- 5 tablespoons vegetable oil, plus extra for drizzling
- 1.5 tablespoons polenta
- 1 lemon
- 6 sprigs fresh thyme
- 6 garlic cloves
Preparation
Preheat the oven to 220°C or 428°F fan. Rinse and peel the potatoes and spread the skins across a large baking tray. Sprinkle the skins with salt and pepper and drizzle with vegetable oil. Toss to combine and roast for 20-25 minutes, turning halfway until golden and crispy.
Meanwhile, slice any large potatoes in half, add them to a saucepan of cold water, bring to a boil, and boil for 10 minutes. Drain and leave to cool fully in a colander or on a tray.
Once the potatoes are mostly cool, add vegetable oil to a medium-sized roasting tin and place it in the oven to heat the oil.
Return the potatoes to the saucepan, cover with a lid, and shake well. Zest the lemon to get 1 teaspoon of zest and add it to the potatoes along with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the polenta. Stir to coat. Remove the hot oil tray from the oven, add the potatoes, stir in the oil, and roast for 40 minutes.
Cut half of the lemon into thin slices and remove the leaves from the thyme sprigs.
Remove the potatoes from the oven, add the lemon slices, thyme leaves, garlic cloves, and squeeze juice from the remaining lemon half. Stir to combine and roast for another 20 minutes.
When ready to serve, add the crispy potato skins to the tray and serve.
Tips
Don’t forget to eat the roasted garlic.
