Polenta Crusted Roasted Potatoes with Herbs and Garlic

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Polenta Crusted Roasted Potatoes with Herbs and Garlic
  • Prep 10 min
  • Total 45 min
  • Servings 4
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Toss Yukon gold potatoes with pre-made polenta for a trend-worthy new side dish. Add just a bit of garlic, sea salt and fresh herbs to finish off the dish.
By Stephanie Wise
Updated Aug 4, 2014


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Swap cornmeal for the polenta, if desired.
  • tip 2
    Use whatever hardy herbs you have on hand—rosemary, sage and thyme all work well in this recipe.


Nutrition Facts are not available for this recipe
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