Ridiculously good roasties

A staple part of any Christmas dinner, but ensuring your roasties are crispy on the outside and fluffy when you slice open can be tricky. Try our tips to find out how to make your roasties the envy of all your friends.


4 - 6


1kg floury potatoes, such as King Edward or Maris Piper

3 bay leaves

5tbsp light olive oil

1tsp Dijon mustard

2tbsp polenta

grating nutmeg

½ tsp garlic granules

salt and pepper

Few sprigs rosemary


Heat oven to Mark 6/ 200C/180C fan. Line a large baking tray with Bacofoil Non-Stick Foil.

Peel potatoes and cut into large chunks (about 4cm). Place in a large pan with the bay leaves, cover with water and bring to a boil. Simmer for 5 mins, then drain well. Return the potatoes to the pan, and place back on the heat for a min, shaking the pan gently to dry the potatoes out. Remove from the heat, add 3tbsp olive oil and mustard, add a lid and shake gently until the edges are fluffed up.

In a small bowl, mix together polenta, nutmeg, garlic granules and season with salt and pepper. Drizzle remaining oil onto the baking tray, add potatoes and sprinkle with the polenta mixture. Turn potatoes to coat. Bake for 30 mins.

Add rosemary to the tray, turn potatoes and cook for a further 20-25 mins.

TIP: prep the potatoes up to the end of stage 2 and chill for up to a day. Add an extra 5 minutes cooking time.