Cheesy Garlic Polenta Potato Chunks
It can be hard to nail the perfect crispy potato so we are pleased to let you know that crusting them in polenta will ensure you get the perfect crispiness every single time. Loaded with garlic, nutritional yeast for a delicious cheesy flavour and loads of sea salt, these are so addictive. If you eat dairy, feel free to replace the nutritional yeast with the same amount of parmesan.
Serves: 6
Time: 40 minutes
Ingredients –
1.5 kg potatoes, cut into chunks
1⁄2 cup nutritional yeast
1⁄2 cup polenta
6 cloves garlic, lightly crushed and finely sliced
1 tsp sea salt
3–4 tbsp cooking oil
To Serve
Aioli, homemade or store bought
Find our Aioli recipe on the Two Raw Sisters App
Method –
Preheat the oven to 220°C.
Place the potato chunks in a large pot with enough water to cover them. Place over a high heat, bring to the boil and cook for 5–6 minutes, or until tender. Drain the potatoes and return to the pot.
Add the remaining ingredients to the pot, cover and shake until the potatoes are well coated.
Place the potatoes on a baking tray, spread out into a single layer and cook for 25 minutes. Serve immediately alongside some aioli for dipping.
Leftovers will keep in an airtight container in the fridge for up to 3 days. Enjoy them cold or simply reheat.
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