Rosemary & Polenta Roasties

Put the oven on at 200°C (Gas Mark 6). Cut the potatoes into large, evenly-sized pieces, then put them in a large saucepan (one which has a lid – you will need it later), cover with cold water and place over a medium-high heat. Bring to the boil, then simmer for 6-8 minutes. While the potatoes cook, put the sunflower oil into a roasting tin big enough to hold all the potatoes. Put the tin in the oven for 5-10 minutes. Next, pour the polenta into a large mixing bowl or dish, then add the chopped rosemary and season well with salt and pepper. When the potatoes have had their time, drain them well, then return them to the dry pan and place over a low heat for a couple of minutes, to help dry them out. Take the pan off the heat, put the lid on and give the potatoes a quick but firm shake around, then tip them into the bowl with the polenta mixture, turning them until all the pieces of potato are well coated. Carefully take the tray of hot oil out of the oven and gently spoon the potatoes into it, then add the bruised garlic cloves and turn everything to ensure a good coating of oil. Make sure the potatoes are well spread out on the tray, then put it in the oven and cook for about 40 minutes, turning halfway through, or until the potatoes are dark golden. Check the seasoning and serve.