These potatoes have a savoury truffle note. If you prefer a stronger flavour, drizzle with extra truffle oil when they’re hot out of the oven (or replace the truffle oil with olive oil if you’re not a fan).
Preheat oven to 190°C (170°C fan) mark 5. Peel potatoes and cut in half or into three even-sized chunks if large. Put into a large pan and cover with cold salted water. Cover pan, bring to boil, then simmer for 8-10min.
Step 2
Meanwhile, pour both oils into a large roasting tin and put into oven to heat up. Drain potatoes into a colander and leave to steam-dry for 2min. Shake colander to roughen up potato edges. Sprinkle over polenta and plenty of seasoning.
Step 3
Carefully put potatoes into the hot oil with the bay leaves, turning to coat potatoes in oil. Cook for 1¼hr, turning occasionally, until golden and cooked through.
Step 4
Toss through a little extra truffle oil, if you like, and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
