Crunchy morsels of deliciousness that make for a sensational snack or accompaniment to any roast.
Polenta, Parmesan and rosemary crumbed crunchy potatoes with aïoli
- 7 medium potatoes, peeled and chopped into 3cm chunks
- 100g polenta
- 60g Parmesan, finely grated
- leaves of 3 fresh rosemary sprigs, finely chopped
- olive oil, to fry
- salt and freshly ground black pepper, to taste
- 150g good quality mayonnaise
- 15ml (1 tbsp) lemon juice
- 2 garlic cloves, peeled and minced
- lemon wedges, to squeeze
Place the chopped potato chunks in a large pot, and cover with cold water and a generous sprinkling of salt. Place the pot over high heat, cover with a lid and bring to a boil. Boil the potatoes until tender, about 15 – 17 minutes.
Once the potatoes are cooked, drain them and add the polenta, Parmesan and rosemary. Toss them around to coat.
Add a few big glugs olive oil to a large frying pan over medium heat. In small batches, fry the crumbed potato pieces (it’s not worth overcrowding the pan – the potatoes won’t crisp up properly) until golden brown, about 3 – 4 minutes per side. You may need to wipe out the pan between batches and add more oil if too many burnt bits start forming. Drain the potato pieces on paper towel and season generously.
For the aïoli, combine all of the ingredients in a serving bowl. Serve alongside the hot potatoes for dipping and lemon wedges for squeezing.