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.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Romanian Sides
Cuisine: Romanian
Servings: 4
Calories: 317kcal
- 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.
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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.
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