- 2 lbs Potatoespeeled and cut into large, even chunks
- ½ tsp Salt
- 3 ½ tbsp Olive oillight, divided
- 1 ½ tbsp Polenta
- Sea saltflakes
- 1 tbsp Balsamic vinegar
- 4 cloves Garlicunpeeled, lightly crushed
- 4-5 sprigs Fresh thymeleaves, plus extra to serve
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:
Steps to make Polenta-Roasted Potatoes
Preheat the oven
Preheat the oven to 390 °F.
Drain and season potatoes
Transfer potatoes to pan
Prepare balsamic mix
Pour balsamic mix over potatoes