Polenta-Roasted Potatoes

with Balsamic and Thyme
With Balsamic and Thyme
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Ingredients

2 lbs Potatoes peeled and cut into large, even chunks
½ tsp Salt
3 ½ tbsp Olive oil light, divided
1 ½ tbsp Polenta
Sea salt flakes
1 tbsp Balsamic vinegar
4 cloves Garlic unpeeled, lightly crushed
4-5 sprigs Fresh thyme leaves, plus extra to serve

Nutritional information

282
calories
12.6g
fat
39,9g
carbohydrates
4.3g
protein
0mg
cholesterol
306mg
sodium
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Ingredients

Polenta-Roasted Potatoes

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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:

Ingridiens for Polenta-Roasted Potatoes

Steps to make Polenta-Roasted Potatoes

1

Preheat the oven

5

Preheat the oven to 390 °F.

2

Parboil potatoes

10

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.

3

Heat oil

1

Meanwhile, pour 2 ½ tablespoons olive oil into a shallow roasting pan and heat in the oven.

4

Drain and season potatoes

3

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.

5

Transfer potatoes to pan

3

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.

6

Roast

40

Roast the potatoes for 40 minutes, turning occasionally.

7

Prepare balsamic mix

2

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.

8

Smash potatoes

15

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.

9

Pour balsamic mix over potatoes

15

Pour the balsamic mix over the potatoes and toss gently to coat. Roast for 15-20 minutes.

10

Serve

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!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

The best homemade crunchy GF roasted potatoes! Thanks for sharing the recipe.

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