Polenta-Crusted Thyme-Roasted Potatoes
Ingredients
- 8 cups water
- 3 lb unpeeled russet or Idaho potatoes cut into 1-inch cubes
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
- 3 cloves garlic finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons cornmeal
Instructions
- Heat oven to 450°F.
- Spray 15x10x1-inch pan with cooking spray.
- In 4-quart Dutch oven or stockpot, heat water and potatoes to boiling.
- Simmer 5 minutes; drain.
- In 2-gallon resealable food-storage plastic bag, mix oil, mustard, thyme, garlic, salt and pepper.
- Add potatoes; seal bag and shake gently to coat.
- Add cornmeal; shake again to coat potatoes.
- Arrange potatoes in single layer in pan.
- Roast 25 to 30 minutes, stirring every 10 minutes, until potatoes are tender and golden brown.
