The most perfect and extra crispy, these Polenta-Roasted Potatoes with balsamic and thyme are one of my favorite side dishes. Made simply with Russet potatoes, olive oil, polenta, vinegar, garlic, and thyme. Each potato chunk is perfect and so delicious.
For this recipe, I use Russet potatoes, but feel free to use your favorite roasting potatoes. The secret to this hearty side dish is to parboil the potatoes first, coating them with a thin layer of polenta, and roasting to get cooked tender inside and crispy outside. Then smash the potatoes and roast for another 15-20 minutes, so they get extra crisp. Drizzle with the balsamic mix, and finally roast to golden perfection. Finish the plate off with extra thyme leaves. Simple and delicious!
To make the Polenta-Roasted Potatoes, you will need the following ingredients:
Preheat the oven to 390 °F.
Put the potatoes in a large saucepan, pour in enough cold water to cover them, and add ½ teaspoon salt. Bring to a boil, then simmer for 6-8 minutes until you can pierce the potato with a sharp knife.
Meanwhile, pour 2 ½ tablespoons olive oil into a shallow roasting pan and heat in the oven.
Drain the potatoes in a colander and leave to steam dry for a couple of minutes. Shake gently until the edges of the potatoes are slightly roughed up. Place back into the saucepan and mix with 1 ½ tablespoons polenta and a generous pinch of sea salt flakes.
Carefully remove the roasting pan from the oven and use tongs to transfer the potatoes to the pan and toss to cover them with oil.
Roast the potatoes for 40 minutes, turning occasionally.
In a small bowl, combine 1 tablespoon oil with 1 tablespoon balsamic vinegar, 4 lightly crushed garlic cloves, thyme leaves, freshly ground black pepper, and another generous pinch of sea salt flakes. Cover and set aside.
Once 40 minutes have passed, gently smash the potatoes with the back of a fork. Be mindful not to break up too much – you just want to increase the surface area, so they get extra-crisp. Roast for another 15-20 minutes.
Pour the balsamic mix over the potatoes and toss gently to coat. Roast for 15-20 minutes.
Sprinkle with extra thyme leaves and serve hot.
These Polenta-Roasted Potatoes are a delicious side dish at just about any meal. Serve them up with your favorite protein, and please come back to leave a comment!
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