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Polenta-Crusted Thyme-Roasted Potatoes
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Prep Time:
15 minutes
Total Time:
45 minutes
Elevate your Thanksgiving feast with Betty Crocker's savory Dijon mustard coated potatoes, featuring a delectable blend of cornmeal and herbs for incredible flavor and texture. A must-have dish for a fabulous holiday celebration!
Ingredients:
  • 8 cups water
  • 3 lb unpeeled russet or Idaho potatoes, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
  • 3 cloves garlic, finely chopped
  • 3/4 teaspoon salt
  • 3 tablespoons cornmeal
Instructions:
  • Preheat oven to 450°F and generously coat a 15x10x1-inch pan with cooking spray.
  • In a 4-quart Dutch oven or stockpot, bring the water and potatoes to a boil. Let them simmer for 5 minutes, then drain.
  • Combine oil, mustard, thyme, garlic, salt, and pepper in a 2-gallon resealable plastic bag. Add potatoes, seal the bag, and gently shake to coat. Add cornmeal and shake again until potatoes are fully coated. Arrange potatoes in a single layer in a pan.
  • Roast for 25 to 30 minutes, stirring every 10 minutes, until the potatoes are tender and golden brown.

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