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Polenta Roast Potatoes (Cornmeal Potatoes)

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Polenta roast potatoes, crunchy on the outside and soft on the inside, these baked crusted potatoes are a perfect side dish for any occasion.

tin full of polenta roasted potatoes close up.

 

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.

And if you like polenta as much as we do, learn How to Cook Polenta (Mamaliga), make an Italian Polenta and Spinach Bake, or make the Best Polenta Orange Cake ever!

Recipe ingredients

collage of three pictures showing potatoes, spices, polenta and olive oil.
  • 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).
polenta and spice mixture for roasted potatoes.
  • Add to the potatoes, shake and turn them well so that all the wedges are covered with the polenta mixture (2).
mixing potatoes, spices and polenta in a bowl.
  • 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.
raw polenta crusted potato wedges on a baking sheet.
  • 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.

Expert Tips

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.

Recipe FAQ

Shouldn’t I parboil the potatoes first?

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.

Can I use duck or goose fat?

Sure, melt it before adding it to the potatoes.

Why aren’t my roast potatoes crispy?

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.

How to store and reheat?

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.

cornmeal potatoes in a silver baking tin.

More roasted potato recipes?

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
crispy baked polenta potato wedges.

Polenta Roast Potatoes (Cornmeal Potatoes)

Polenta roast potatoes, crunchy on the outside and soft on the inside, these baked crusted potatoes are a perfect side dish for any occasion.
5 from 4 votes
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Course: Romanian Sides
Cuisine: Romanian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 317kcal
Author: Adina

Ingredients 

  • 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

Instructions

  • 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.

Notes

  1. US: Yukon Gold
    UK: Buy Maris Piper or King Edward potatoes.
  2. 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.

Nutrition

Serving: 1/4 of the dish | Calories: 317kcal | Carbohydrates: 58g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 557mg | Fiber: 6g | Sugar: 3g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating




Imi

Tuesday 17th of August 2021

Wow, this was a really nice reciepe.I first boiled by potatoes before putting them in the oven just to speed up the process. But regardless it was awesome. Just found your page and so far so great.

Adina

Wednesday 18th of August 2021

Nice to hear this. Thank you.

PineappleFox

Tuesday 11th of June 2019

>If you use organic potatoes (and if you like it), you can leave the potatoes unpeeled

You do realize that organic doesn't mean no pesticides right? Organic produce usually has more dangerous pesticides on it than non organic. Yikes.

Fred

Friday 26th of October 2018

The quality of potatoes you call for...which is it 1 Kg (which is more like 2.2 lbs) or 1.1 lbs? I assume you mean 2.2 lbs, but you specify both quantities in the recipe.

Adina

Friday 26th of October 2018

You are right, Fred. 1 kg are 2.2 lbs. Sorry about that.

mjskitchen

Wednesday 8th of February 2017

What a great twist on roasted potatoes! Love how the cornmeal yields that crusty exterior.

Brie

Tuesday 7th of February 2017

Loved your whole polenta series, Adina! I thought the crispy chips were my favorite but these potatoes look awesome. Your spicy potatoes recipe was delicious so I know these will be fantastic too, pinning!