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Crispy Crunchy Roasted Polenta Potatoes

These Crispy Crunchy Roasted Polenta Potatoes, infused with savory garlic herb oil, are a delightful addition to any meal. This family favorite serves as a perfect side dish for weeknight dinners or gatherings and can easily be prepared in advance and reheated while retaining that delicious homemade flavor—especially when you use an air fryer!

Pair these potato wedges with our Sheet Pan Sausage and Peppers for an addictive crunch in lieu of traditional breadcrumbs. They also shine in breakfast and brunch settings when cut into large cubes, lightly seasoned with garlic, and roasted at a high temperature for that superior crunch. They perfectly complement bacon and eggs!

With a toasty flavor from the cornmeal, these wedges come as a delightful alternative to standard breadcrumbs. They’re not just great for family meals but also an excellent choice for potlucks or summer BBQs. Everyone enjoys them, whether served plain or with marinara sauce or your favorite dipping sauces!

If you enjoy cooking with polenta, why not check out our other delicious recipes like Polenta Pizzettes and Polenta Lemon Biscotti Cookies? Scroll down to the printable recipe card to get started, and don’t forget to hit print on the recipe card for a quick reference without distractions!

Why Should You Try This Recipe for Roasted Polenta Potatoes?

This recipe offers a simple yet delicious way to make a crispy side dish that complements any meal wonderfully.
These potatoes are so addictive that they’re perfect for snacking—especially for potato lovers who enjoy a good dipping sauce!
They can be elevated with toppings like bacon and sour cream for a loaded potato experience or customized with any of your favorite toppings.
These polenta potatoes make a versatile side that pairs well with virtually any meal.

Tips for Roasted Polenta Potatoes

Ensure the potatoes are laid out in a single layer while roasting for even cooking.
Don’t skip the par-boiling step—this helps the polenta adhere beautifully to the potatoes.
For an extra boost of flavor, consider using bacon fat to baste the potatoes while they are baking.
To coat the potatoes, after par-boiling, you can either shake them in a large zip lock bag with the seasoning or let them steam dry in the pan before adding the ingredients, covering it, and shaking to combine.

Ingredients To Make Roasted Polenta Potatoes

Scroll to the recipe card for exact measurements

2 pounds of baby potatoes or red potatoes, washed and cut into wedges
3 tablespoons of cornmeal (coarse or fine ground)
Fresh rosemary (optional) – a few sprigs for enhanced flavor; substitute with other herbs if preferred
Italian basil leaves – dried can be used as a substitute
1 teaspoon garlic powder
1 large zip lock bag (or pie plate for coating)
Olive oil or canola oil (bacon fat is also a delicious option)
Sea salt and black pepper to taste

Instructions:

Start by par-boiling the potatoes. Add 1 teaspoon of salt to the water and cook for about 6 minutes until they are slightly tender.
In a large zip lock bag, mix together the cornmeal, garlic powder, and dried herbs. Shake to combine.
Alternatively, you can keep the potatoes in the pan, allow them to steam dry for 5 minutes, then add all the seasoning ingredients and cover the pan. Shake vigorously to coat the potatoes well.
Transfer the coated potatoes onto a baking sheet lined with parchment paper or greased lightly.
Spread the potatoes out in a single layer.
Drizzle olive oil (or bacon fat) over the potatoes and season with salt, pepper, and any herbs you choose.
Bake the potatoes in a preheated oven at 400°F (200°C) until they are golden and crispy, approximately 45 minutes to an hour, depending on the desired level of crunch.