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Type of dish: Vegetarian
Number of persons: 4-6

Crispy potatoes, many a person burns his fingers or mouth on them because of a lack of patience. By flattening the potatoes a little, more surface is created that becomes crunchy. The polenta provides an extra crispy layer, double crunchy! The potatoes do need space, so the closer you place them, the less crunch. Quality or quantity...

Cooking time: Short |

Preparation time: Short |

Temperature: 180 °C, indirect.

What do you need?

  • 1 kg medium-sized potatoes, with skin
  • 3 tbsp olive oil
  • 3 tbsp polenta (fine cornmeal)
  • 1 tbsp paprika
  • salt and freshly ground black pepper, to taste
    Further requirements
  • plate setter
  • dripping pan, cast iron pan or grill mat

Preparation method

Boil the potatoes for about 7 minutes, until they are 75 percent done, drain and crush them briefly and firmly (more crush = more crunch).
Drizzle the potatoes with olive oil and mix with the polenta, the paprika and salt and black pepper.

Place the potatoes in a dripping pan or cast-iron pan, or on a grill mat on The Bastard. Stir occasionally until the potatoes are nice and crispy.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!