Polenta Crusted Rosemary Potatoes

Um, these are so so so so so so good. I loved them. So much. They are an easy and elegant side dish that would go great with almost any dinner. They have a deliciously fragrant crunchy coating surrounding soft, melt-in-your-mouth potatoes. They are infused with rosemary, garlic and olive oil and they taste as good as they smell, guaranteed.


Polenta Crusted Rosemary Potatoes
Adapted from Simple Bites

2 pounds peeled potatoes (about 4 large)
1/4 cup polenta
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
2-3 sprigs fresh rosemary
5-6 cloves garlic, peeled and diced

Cut the potatoes into 1-inch cubes. Place them in a medium sized pot with 1 teaspoon of salt, cover them with cold water and bring to a boil over high heat.
In a small bowl, mix together the polenta, salt and pepper.
When the potatoes are soft, drain them and toss them in the polenta mixture to coat.
In a large skillet, heat the olive oil over high heat. Add the rosemary and garlic and stir for 1 minute, or just until the garlic starts to brown.
Add the potatoes and stir until well coated.
Spread the potatoes out on a baking sheet in a single layer. Bake at 425 F for 10 minutes. Remove the pan from the heat and flip the potatoes over so the crispy side is up and bake for about 10 more minutes, or until the outsides of the potatoes are crispy and lightly browned.

Notes:

-The original recipe says to heat the oil in a cast iron skillet so that you can just put it directly into the oven. If I had one, I would totally do that.

-You could probably add even more polenta if you want. I think I will next time, because I really liked it. I was wondering if it would be too hard since you don't really cook it, but it was the perfect texture, just nice and crunchy.