Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220c/fan 200c/gas 7. Cook the potatoes in a large pan of boiling water for 5 minutes. Drain well. Put the fat in a solid roasting tin and put in the oven to heat up. Mix together the mustard powder and polenta and sprinkle over the potatoes then shake around in the colander to rough up the edges a bit. Tip the potatoes carefully into the hot fat and turn them over so each one is coated.
Put back in the oven for 40-50 minutes or until crisp and golden and cooked through (turn them over halfway through). Sprinkle with salt flakes before serving.