Polenta Roast Potatoes (Cornmeal Potatoes)
The polenta roast potatoes are crunchy on the outside and soft on the inside. These baked crusted potatoes are a perfect side dish for any occasion.
Servings: 4 servings
Calories: 317kcal
Equipment
- Baking sheet
Ingredients
- 2 lbs potatoes 1 kg, 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 450°F/ 230°C. 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.2 lbs potatoes / 1 kg + 4 tablespoons olive oil
- 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.3 tablespoons polenta + 1 teaspoon fine sea salt + ½ teaspoon garlic powder + 1 teaspoon paprika powder + ½ teaspoon smoked paprika powder
- 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
- Potatoes: Use Yukon Gold in the US and Maris Piper or King Edward in the UK.
- 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