Polenta Crusted Roasted Potatoes with Herbs and Garlic

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.

Prep Time



Total Time






lb (about 3 large) Yukon gold potatoes, peeled
tablespoon refrigerated polenta
teaspoon coarse sea salt
teaspoon pepper
Scant 1/2 cup olive oil
tablespoons finely chopped fresh herbs
teaspoons finely chopped garlic
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.