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    Sage & Polenta Potatoes - BritMums
    Picture: Courtesy of Waitrose & Partners

    Looking for the best roasted potatoes recipe? You’ve found it! Sage gives the potatoes an earthy taste. 

     

     

    Sage & Polenta Potatoes
    Print Recipe

    Best roasted potatoes recipe: Crunchy sage & polenta potatoes

    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 10 mins
    Course: Side Dish
    Cuisine: British
    Keyword: Sunday lunch
    Servings: 8

    Ingredients

    • 2 kg King Edward potatoes
    • 3 tbsp Polenta Valsugana
    • 4 tbsp goose fat or sunflower oil
    • 20 g pack sage trimmed
    • 8 cloves garlic unpeeled and bruised

    Instructions

    • Preheat the oven to 200°C, gas mark 6. Peel the potatoes then cut into large, even-sized pieces. Rinse well under cold running water. Place into a large pan of cold, lightly salted water. Bring to the boil and simmer for 6-8 minutes. Drain well and return to the pan. Shake then heat gently for 1-2 minutes to dry them out a little then scatter over the polenta and shake again.
    • Meanwhile, place the goose fat or oil in a large roasting tin and preheat in the oven for 5–10 minutes. Carefully spoon the potatoes into the tray of hot fat. Add the sage and garlic then season. Gently turn to coat everything in the fat and spread the potatoes out as much as possible.
    • Cook for 50-60 minutes or until dark golden, turning halfway through. Season and serve.

    Notes

    Recipe and image courtesy of Waitrose & Partners

    Planning

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes to 70 minutes
    • Total time: 1 hour 10 minutes to 1 hour 20 minutes 
    • Serves: 8

    Cook’s tip: Parboil the potatoes the night before you need them, drain and dry in the pan, then scatter with the polenta and keep chilled until you’re ready to cook.

    Ingredients

    2kg King Edward potatoes
    3 tbsp Polenta Valsugana
    4 tbsp goose fat or sunflower oil
    20g pack sage, trimmed
    8 cloves garlic, unpeeled and bruised
     

    Method

    1. Preheat the oven to 200°C, gas mark 6. Peel the potatoes then cut into large, even-sized pieces. Rinse well under cold running water. Place into a large pan of cold, lightly salted water. Bring to the boil and simmer for 6-8 minutes. Drain well and return to the pan. Shake then heat gently for 1-2 minutes to dry them out a little then scatter over the polenta and shake again.
    2. Meanwhile, place the goose fat or oil in a large roasting tin and preheat in the oven for 5–10 minutes. Carefully spoon the potatoes into the tray of hot fat. Add the sage and garlic then season. Gently turn to coat everything in the fat and spread the potatoes out as much as possible.
    3. Cook for 50-60 minutes or until dark golden, turning halfway through. Season and serve.

     

    Recipe and image courtesy of Waitrose & Partners

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