Roasted Polenta Potatoes

Monday, August 17, 2020
Crunchy Coated Roasted Polenta Potatoes are a wonderful side dish for any meal.


The cornmeal gives these are nice toasty taste when baked in the oven, and a nice alternative to breadcrumbs.


These easy baked and crispy style potato wedges can be done in no time with just a few pantry ingredients.


Every one rave about these and they taste terrific plain or with marinara or your favorite dipping sauces.


We love Polenta Pizzettes, Polenta Lemon Biscotti Cookies if you would like try some other polenta recipes.


Scroll down to my printable recipe card for this delicious recipe!





these are crunchy polenta potatoes and baked with fresh herbs













Roasted Potatoes



I love roasting potatoes, they are a simple way to make a crispy side dish that's a perfect addition to any meal.


Actually, they are so addicting these taste great just for snacking on especially if you're a potato lover.


The potatoes can be served topped with bacon and sour cream loaded also for a nice change.






raw potatoes with cornmeal coating for roasting






Tips


  1. Make sure potatoes are in one layer while roasting
  2. Don't skip the par-boil, it helps the polenta meal to adhere nicely to the potatoes
  3. Bacon fat gives these a fabulous flavor and if you use it baste them while baking
  4. Simply par-boil the potatoes, drain and leave to steam dry in the pan for 5 minutes, then you can pour all ingredients in the pan, cover, shake them to coat( instead of shaking in a plastic bag).






potatoes coated with herbs and cornmeal





Ingredients To Make Roasted Polenta Potatoes

Scroll to the recipe card for exact measurements


  • 2 pounds of baby potatoes or red potatoes washed, sliced in wedges wash in cold water
  • cornmeal
  • sprigs of fresh rosemary
  • Italian basil leaves
  • garlic powder dried basil and parsley and oregano
  • large zip lock bag
  • olive oil or canola oil (bacon fat also is a great addition if you're not watching calories!)
  • sea salt and black pepper to taste







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pin for later crunchy polenta potatoes






More Recipes To Try:


Polenta with Meat Sauce

Air Fried Home Fries

Loaded Boiled Potatoes

Twice Baked Potatoes






these are a sack of baby potatoes








Easy Potato Recipes



We love unique potato recipes and this one will be a new favorite in your home.


Easy to make and you will love the taste.


These can also be made in the air fryer on 400 degrees until crispy around 11 minutes!!!


Give them a try and let us know how you like them.











Roasted  Polenta Potatoes
Print

Roasted Polenta Potatoes

Yield: 4
Author: Claudia Lamascolo
Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M
These are delicious roasted potatoes with a crunchy polenta coating. The potatoes are fragrant with herbs and spices and delicious addition to any meal!

Ingredients:

  • 2 pounds of baby potatoes or 4 large red potatoes washed, sliced in wedges
  • 3 tablespoons cornmeal
  • 2 sprigs of fresh rosemary
  • 4 Italian basil leaves
  • 1 teaspoon each garlic powder, dried basil and parsley and oregano
  • 1 large zip lock bag
  • olive oil or canola oil
  • sea salt and black pepper to taste

Instructions:

  1. Par-boil the potatoes in 1 teaspoon salt added to the water for around 6 minutes
  2. First method: In a large zip lock bag add the cornmeal, garlic powder, and dried herbs, shake to coat.
  3. Second method: you can also leave in the pan, steam dry them, add all ingredients, place a lid over it, and shake with the ingredients to coat them.
  4. Place on a parchment paper-lined pan or greased baking sheet.
  5. Spread out single.
  6. Drizzle with olive oil or bacon fat if using, then sprinkle salt, pepper, and fresh herbs on the top.
  7. Bake in a 400-degree hot oven until crispy around 45 minutes to an hour.
crunchy polenta potatoes, roasted polenta potatoes, potatoes with polenta coating
vegetables, side dish, potato recipes, easy potato recipes
Italian
Created using The Recipes Generator








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Recipes We Love:




Cornmeal Chicken Wings

Cornbread Muffins

Broccoli Cheese Cornbread











Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2020.

8 comments

  1. What a great idea to use corn flour for breading. Your potatoes look delicious with that crispy crust. Bye, have a good we

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  2. I'll bet these potatoes are awesome. A good crisp coating with a creamy interior. Yumm!

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  3. Such a yummy way to give roasted potatoes and extra crunch! Have a great weekend, Claudia!

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  4. PS...I'm so happy you tried the Mounds bars!!! One of my favorites, too!!! xo

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  5. I love the crispy, crunchy flavor in these awesome red potatoes. Such a great way to make them!

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  6. They must be particularly crunchy coated with cornmeal!

    ReplyDelete
  7. I love potatoes and I love polenta, so this is a win, win! Looks and sounds awesome!

    ReplyDelete

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