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Polenta Crusted Roasted Potatoes with Herbs and Garlic
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Prep Time:
10 minutes
Total Time:
45 minutes
Elevate Yukon gold potatoes with polenta, garlic, sea salt, and fresh herbs for a trendy and flavorful side dish.
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
Instructions:
  • Preheat the oven to 425°F. Cut the potatoes into medium-sized chunks, about 8 pieces per half. Place the potatoes in a 2-quart saucepan filled with salted water. Bring to a boil, then simmer over medium-high heat for 10 minutes until the potatoes are fork-tender.
  • After draining the potatoes, transfer them to a large bowl and delicately mix them with polenta, sea salt, and pepper.
  • Preheat a large cast-iron skillet over high heat. Add olive oil and swirl to coat the skillet. Once the oil is hot, add herbs and cook for 1 minute. Add potatoes in an even layer in the skillet and transfer it to the oven.
  • Bake for 10 to 15 minutes until bottoms are golden and crisp. Turn potatoes, sprinkle with garlic, and bake for an additional 10 minutes until both sides are crisp.
  • Transfer the potatoes to a serving bowl or plate using a slotted spoon.

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