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Prep 10min
Total45min
Servings4
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Ingredients
1
lb (about 3 large) Yukon gold potatoes, peeled
1
tablespoon dry polenta
1
teaspoon coarse sea salt
1/2
teaspoon pepper
1/4
cup olive oil
2
tablespoons finely chopped fresh herbs
2
tablespoons finely chopped garlic
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Steps
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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Swap cornmeal for the polenta, if desired.
Use whatever hardy herbs you have on hand—rosemary, sage and thyme all work well in this recipe.
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Nutrition Facts are not available for this recipe
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