Polenta Crusted Roasted Potatoes with Herbs and Garlic

Let’s be honest. Whether it’s a holiday, a special occasion or a brunch, we’re probably thinking about the main course more than the sides. At least that’s how it usually is for me. The turkey needs to be fabulous; the frittata, outstanding. The green bean casserole and the breakfast potatoes? They can be good, but I won’t worry about them too much. 

That’s where recipes like this one for polenta-crusted roasted potatoes with herbs and garlic come in handy. Not only is it easy to make (and therefore worry-free), it tastes absolutely fantastic. Crunchy and crisp on the outside, soft and light on the inside, with flavor boosts from the fresh herbs and minced garlic, this side dish is real competition for the main course. Good thing we can enjoy both at the same time, right? 

First, round up your ingredients. I like to use Yukon gold potatoes in this recipe for their flavor, but red potatoes and even Russets will work well, too. I’ve also used hardy herbs like fresh rosemary, sage and thyme for this recipe, but any one of those herbs or a combination of other herbs will pair nicely with the potatoes, as well.

Peel and cube the potatoes and place them in a salted water bath. Bring to a boil, then reduce the heat to a simmer for 10 minutes until the potatoes are just fork-tender.

Drain the potatoes and toss them gently in a large bowl with polenta, salt and pepper.

Meanwhile, heat the oven, then heat a large cast-iron or other oven-safe skillet over high heat. Add some olive oil and when it’s hot, add the herbs and cook until fragrant. Add the potatoes and scatter them evenly in one layer.

Place the skillet to the oven and bake 10 to 15 minutes until the bottoms of the potatoes are a crisp golden brown. Flip them over and sprinkle minced garlic on top. Bake another 10 minutes until both sides are crispy.

Transfer the potatoes using a slotted spoon to a serving bowl, and garnish with more fresh herbs, if desired. Serve immediately and watch them disappear.