TIME 1 hour 20 minutes
Ingredients1kg 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
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.
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