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Polenta Crusted Roasted Potatoes with Herbs and Garlic

Blogger Stephanie Wise of Girl versus Dough makes a potato side dish that could fit on both your holiday and brunch table.

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  • Prep Time 10 min
  • Total Time 45 min
  • Servings 4

Ingredients

1
lb (about 3 large) Yukon gold potatoes, peeled
1
tablespoon refrigerated polenta
1
teaspoon coarse sea salt
1/2
teaspoon pepper
Scant 1/2 cup olive oil
2
tablespoons finely chopped fresh herbs
5
teaspoons finely chopped garlic

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LOCATION

Directions

  • 1 Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
  • 2 Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
  • 3 Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
  • 4 Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
  • 5 Using slotted spoon, transfer potatoes to serving bowl or plate.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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