No Christmas dinner is complete without some roasties - in fact, is any dinner complete without them? Mark Moriarty shows us how to add a little something extra to the mix on the Today show on RTÉ One.
Ingredients:
- 8-10 large rooster potatoes, peeled
- 300ml sunflower oil
- Salt
- 100g polenta
Method:
- Place the peeled potatoes in a large pot and cover with cold water and a large handful of salt.
- Bring the potatoes to the boil and simmer for 5 mins until slightly softened on outside but raw inside. At this stage drain the water off and place the potatoes back on the pot with a cloth on top to steam.
- Place the oil on a large heavy tray and place in the oven at 220 degrees.
- Add the polenta and some salt to the potatoes and using the handles of the pot, toss the potatoes until they become fluffy and coated in the polenta. Add these to the tray in the oven and cook for 50 mins until golden and crispy, turning regularly. Serve cracked open with some sour cream and chives.
