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 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
  • 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.

Expert Tips

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.