POLENTA CRUSTED ROASTED POTATOES
Steps:
- Preheat over to 425 degrees Cut potatoes in half, then in half again, and again in half until you have even chunks. Place in a medium pot with 1 Tsp salt, over with cold water and place over high heat. Bring potatoes to a boil, then lower the heat slightly and boil for ten minutes. In a bowl, mix together polenta, salt and pepper. Drain potatoes well with a colander. Add potatoes to polenta seasoning and toss greatly to coat. In large skillet, heat olive oil over high heat. When small bubbles begin to rise and oil is very hot, add rosemary and garlic. Stir carefully for a minute. Add seasoned potatoes all at once to hot skillet, using tongs to they are evenly distributed around pan. Place the skillet on the bottom shelf of oven and roast for 10 minutes. Remove pan from over and turn each potato over. return to oven for another five or ten minutes. Remove potatoes from over, using slotted spoon, transfer potatoes to serving platter.
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mssoni37 mssoni37
mssoni37-mssoni37@hotmail.comThese potatoes are a lot of work for what you get. I don't think they're worth the effort.
Bongani Calvin Sloveto Magugu
b79@hotmail.comI'm not sure if I did something wrong, but my potatoes were really mushy. I think I might have cooked them for too long.
Hasnain Raza
rh91@gmail.comThese potatoes are a bit too bland for my taste. I would add more seasoning next time.
Riley Vaughan
riley_v@gmail.comI found that the potatoes were a bit dry. I think I would add more olive oil next time.
Bfour The bat
t.bfour46@aol.comI thought the polenta crust was a bit too thick. It overpowered the flavor of the potatoes.
Suhan Islamic TV
i-suhan@yahoo.comI'm not sure what I did wrong, but my potatoes didn't turn out crispy. They were still good, but not as good as I was hoping for.
Sami Anwar
a_s@yahoo.comI made these potatoes for a potluck and they were a huge hit! Everyone loved the crispy polenta crust and the fluffy potatoes.
MD.YOUSUF YEAM JOHAN MAHIM
m_m36@gmail.comI found that the potatoes took a little longer to cook than the recipe said. But they were worth the wait! They were crispy and delicious.
Raheel Pathan
r_p15@gmail.comThese potatoes are a great way to use up leftover polenta. They're also a great side dish for any meal.
Shodiya oluwashola
os32@hotmail.comI'm not a big fan of polenta, but I really enjoyed these potatoes. The polenta crust was crispy and flavorful, and the potatoes were perfectly roasted.
MD naieem islam
md-n75@hotmail.co.ukThese potatoes are so crispy and flavorful! I love the way the polenta crust browns in the oven.
Pakistani boy Kingrmp
kingrmp.p85@hotmail.comI'm always looking for new ways to cook potatoes, and this recipe is definitely a keeper. The polenta crust adds a unique flavor and texture that I really enjoyed.
Md Lam
m.lam23@hotmail.comThese potatoes are the perfect side dish for any occasion. They're crispy, flavorful, and sure to please everyone at the table.
nozrul eslm
eslm-nozrul94@hotmail.comI was a bit skeptical about this recipe at first, but I'm so glad I tried it! The potatoes were amazing. I'll definitely be making these again.
Dan Cote
cote.dan19@yahoo.comThese potatoes are so easy to make, and they're always a hit with my family. I love that I can use up leftover polenta in this recipe.
Jeancarlos Molina
molina-jeancarlos24@yahoo.comI love the combination of textures in this dish. The crispy polenta crust and the soft, fluffy potatoes are a perfect match.
AB Khan
khan-ab@aol.comI've made this dish several times now, and it's always a crowd-pleaser. The potatoes are always crispy and flavorful, and the polenta crust is the perfect touch.
Godiya Akayi
g67@hotmail.comThese polenta-crusted roasted potatoes were a hit at my dinner party! They had a crispy outer layer and a fluffy interior, and the polenta added a unique flavor.