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Roast Potatoes with a Celery Salt Crumb

No roast would be complete without the classic roast potato. Except, with a celery salt crumb, it’s not so classic after all.

Serves 4 Total Time 45 mins


Get the ingredients here

  • 850g floury potatoes, peeled and chopped into quarters (depending on size) 
  • 100g instant polenta (we used Organico Gluten-Free Quick Polenta) 
  • 1tsp celery salt 
  • ¼tsp ground black pepper 
  • 4tbsp extra virgin olive oil


  1. Preheat oven to 180ºC/160ºC fan/gas.
  2. Parboil the potatoes in salted boiling water for 8 mins, drain, then transfer to a large bowl. 
  3. Sprinkle the polenta, celery salt and pepper over the potatoes and toss everything together.
  4. The potatoes should be well coated and starting to break up slightly around the edges – these are the bits that will go really crispy in the oven. 
  5. Tip the potatoes into a large roasting tin and drizzle with the olive oil. Cook in the oven for 35 mins, turning halfway. 
  6. Remove from the oven and serve with all the crispy bits from the roasting tin sprinkled over the top.
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