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Crispy Coated Roast Potatoes by Deliciously Ella

The coating of nutritional yeast and polenta take these roasties to the next level. Their crispy, crunchy salty exterior and soft fluffy middle make them a dream side to a roast dinner.

SERVES 4
TIME 1 hour 20 minutes
crispy roast potatoes

Ingredients

1kg potatoes (we use maris piper), peeled and cut into 4cm chunks
3 tablespoons rapeseed oil
2 tablespoons nutritional yeast
2 tablespoon polenta
½ teaspoon flaky sea salt

Method

Heat oven to 200C/fan 180C/gas 6. Put the potatoes in a pan of cold water with a big pinch of salt. Put over a medium heat and bring to the boil. Simmer for 3 minutes until they are just starting to soften. Drain, put into a bowl and sprinkle over 1 tablespoon oil, the polenta, nutritional yeast, and salt, leave to cool.

Pour 2 tablespoons of oil into a roasting tray and put into the oven for a few minutes to heat up. Once hot, tip in the potatoes and spread out in one layer. Roast for 55 minutes, turning over halfway, until golden brown.

TIP: You can par-boil the potatoes and leave them in the fridge overnight and then cook them the next day if you want to get ahead.

Hungry for more? Get Deliciously Ella's gut-loving Christmas recipes for a plant-based festive showstopper. Download the handy recipe e-book to save yourself some time on the big day.

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