Polenta Crusted Potatoes With Rosemary Garlic Recipes
POLENTA CRUSTED ROASTED POTATOES WITH HERBS AND GARLIC
Toss Yukon gold potatoes with pre-made polenta for a trend-worthy new side dish. Add just a bit of garlic, sea salt and fresh herbs to finish off the dish.
Provided by By Stephanie Wise
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
- Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
- Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
- Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
- Using slotted spoon, transfer potatoes to serving bowl or plate.
Nutrition Facts : ServingSize 1 Serving
POLENTA-CRUSTED POTATOES WITH ROSEMARY & GARLIC
Steps:
- Cut each potato in half, then in half again, and again in half until you have 8 even chunks. Place in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat.
- Bring potatoes to a boil, then lower the heat slightly and boil for ten minutes. Meanwhile, preheat to oven to 425°F.
- In a small bowl, mix together polenta, salt and pepper. Drain potatoes well in a colander. Sprinkle with polenta seasoning and toss gently to coat.
- In a large (12-inch) cast iron pan or heavy-bottomed skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute.
- Add seasoned potatoes all at once to the hot, fragrant oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet on the bottom shelf of the hot oven and roast for 10 minutes. Remove pan from oven carefully and turn each potato so the crispy side faces up. Return to oven for another five or ten minutes.
- Remove potatoes from oven and, using a slotted spoon, transfer the potatoes to a serving platter and serve at once. Cool, then strain and reserve the oil remaining in the pan for another use.
Nutrition Facts : Calories 273 kcal, Carbohydrate 21 g, Protein 3 g, Fat 20 g, SaturatedFat 3 g, Sodium 603 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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