15 g parmesan or nutritional yeast for vegan option
6 g Freshly chopped parsley
Peel the potatoes and cut into 4-6 chunks, depending on the size of the potato.
Place the potatoes in a large pot of salted water, then place the lid on the pot and bring to the boil. Cook the potatoes until just soft. Then drain and lightly chuff in the colander to roughen the edges.
Tip the potatoes into a roasting tray. Using a sieve, dust the potatoes in flour, and then scatter over the polenta. Finally drizzle over rapeseed oil, and toss the potatoes until well coated in oil, and polenta. Season the potatoes with salt and pepper.
Select Air Fry on the Vortex Air Fryer and set the temperature to 195° C and the time to 35 minutes.
When prompted to Add Food, place the roasties inside, and give the basket a shake when prompted to Turn Food.
Once the timer hits 30 minutes, check your potatoes. They should be crispy and golden. If you are happy with the colour, sprinkle over your parmesan (or nutritional yeast), then place the drawer back in to continue cooking.
Once ready to serve plate up your potatoes topped with freshly chopped parsley.