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Thursday, 19 July 2012

Spiced Polenta Crusted Potatoes

These babies have been on my 'to blog' list since December, so I'm sorry for the delay. I made these for the same dinner where I made the Kale, Pineapple and Peanut stew, which proved to be a big hit.

I used fountain-pen ink blue potatoes, and orange sweet potatoes for a colour and taste extravaganza.

Selection of potatoes and sweet potatoes, ideally in a variety of colours, peeled and cut into chunks

for the crust:
1 cup or so of fine polenta/corn meal
½ tsp salt
½ tsp chili powder, this was enough to give them a defined kick, without being too spicy, add more or less depending on your tastes
1 tsp ground coriander

Flavourless cooking oil
Preheat oven to about 180c
Mix together the crust ingredients on a large flat plate. Of course you could add different spices too if you wanted.
Regular potatoes will need a 5 minute par-boil, while sweet potatoes can go straight into the oven raw.

This would probably be quite nice too with aubergines and pumpkin.
Put about a tbsp. of oil into a large bowl, and toss the potato chunks so that you get a light, even coating (you will probably have to do this, and the coating in batches). Once oily, put the potato pieces in the crust mixture and roll about to evenly cover. Place the covered pieces on a baking sheet – try and make sure that they are not too crowded, as it will prevent them going as crispy. Roast in the oven for 45-1hr, giving the pan a shake after about 30mins.

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