Polenta roast potatoes, crunchy on the outside and soft on the inside, these baked crusted potatoes are a perfect side dish for any occasion.
Table of contents
These polenta roasted potatoes are a simple yet impressive side dish or light main dish. All you need are potatoes, a bit of polenta (cornmeal), a little olive oil, and some spices. And less than an hour of your time.
- Baking/roasting potatoes. They are floury and perfect for making roast potatoes or mashed potatoes.
- US: Yukon Gold
- UK: Buy Maris Piper or King Edward potatoes.
- Olive oil to help the cornmeal adhere to the potato wedges and for the flavor.
- Polenta (cornmeal): Creates a deliciously crunchy crust.
- Spices: Fine sea salt (or Kosher salt), garlic powder, sweet paprika, and smoked paprika.
How to roast polenta-crusted potatoes?
- Prepare potatoes: Wash and peel them. Halve and cut each half into 3-4 thick wedges. Place them in a large bowl and rub them well with olive oil.
- Mix the spices and cornmeal in a small bowl (1).
- Add to the potatoes, shake and turn them well so that all the wedges are covered with the polenta mixture (2).
- Arrange the wedges in a single layer on the baking tray (3). Don’t stress about arranging the potatoes on the baking sheet the way I did; I don’t even know why I did it, probably because I thought it would look nice in the pictures. But actually, I rarely have the patience for that.
- Roast the polenta potatoes for about 40 – 45 minutes, flipping halfway through, or until the potato flesh is very soft and the crust is crispy.
Use other spices. Whatever you like, either a mix of your own or a store-bought spice mixture. I like them with Cajun spices, Ras-el-hanout, or Italian herbs.
Make sure that the polenta roast potatoes have enough room on the baking sheet, arrange them in a single layer, and ensure that they don’t touch each other too much. If you make a large batch, it’s better to use two trays.
I never do this for this recipe; it’s an extra step that I don’t find necessary; the polenta potatoes are perfectly crunchy and fluffy as they are without the extra trouble.
Sure, melt it before adding it to the potatoes.
Your oven probably needed to be hotter. Ensure that you place the polenta potatoes in the preheated oven and that the temperature is 230°C/ 450°F.
Polenta roast potatoes are best served immediately.
However, you can reheat the leftovers in the preheated oven at 200°C/400°F for 10-15 minutes or until hot.
How to serve?
Side dish for any kind of meaty dish. We love them with this Balsamic Beef (in the Dutch Oven), Butterflied Roast Chicken, Pan-Fried Marinated Chicken Breast, Spicy Pork Roast, Brats in the Oven, Easy Veal Roast, and so on. Try them on Thanksgiving or Christmas with Dutch Oven Turkey, Slow Cooker Turkey Legs (with Gravy), or Red Wine Turkey.
Main dish with a salad, roasted or pickled vegetables, yogurt, or chili dip. Or serve them with Creamy Cheesy Leeks.
More roasted potato recipes?
Polenta Roast Potatoes (Cornmeal Potatoes)
- 1 kg potatoes 2.2 lbs, Note 1
- 4 tablespoons olive oil
- 3 tablespoons polenta (cornmeal)
- 1 teaspoon fine sea salt or Kosher
- ½ teaspoon garlic powder Note 2
- 1 teaspoon paprika powder
- ½ teaspoon smoked paprika powder
- Preheat the oven to 230°C/ 450°F. Line a baking sheet with parchment paper.
- Cut potatoes: Wash and peel them. Halve them and cut each half into 3 or 4 thick slices, depending on the size of the potatoes. Place them in a large bowl, add the olive oil and mix well to coat.
- Polenta mixture: In a small bowl, mix together the polenta, salt, garlic powder, and paprika powder. Sprinkle the mixture over the potatoes and shake the bowl thoroughly to ensure that all the potatoes are covered with polenta.
- Roast: Arrange the wedges in a single layer on the baking sheet. Roast for about 40 – 45 minutes or until the potato flesh is very soft and the crust is crispy. Check with a fork; they should be completely tender.
- US: Yukon Gold UK: Buy Maris Piper or King Edward potatoes.
- Use other spices. Whatever you like, either a mix of your own or a store-bought spice mixture. I like them with Cajun spices, Ras-el-hanout, or Italian herbs.