Roasted Polenta Skillet Potatoes

Soft pillowy interior, crisp salty exterior. Can’t ask for more from a roasted potato.

Ingredients

1.5 lb or 24 oz. Baby potatoes

2-3 tablespoons Avocado Oil or other high heat oil

2 tablespoons Bob’s Red Mill Yellow Corn Polenta

2 cloves Garlic

2 sprigs Fresh Thyme

Method Of Preparation

1.) Fill a medium size pot about 2/3 of the way with water. Boil on high heat.

2.) Add whole potatoes and boil for about 20 minutes or until a knife easily pierces through to the center.

3.) Drain the potatoes and cut in half.

4.) While the potatoes cool and dry out, preheat the oven to 450 degrees fahrenheit.

5.) Once the oven is pre heated, add 2 tablespoons of oil to a large cast iron pan and put it in the oven for 5 minutes.

6.) Meanwhile, in a large bowl, add a small drizzle of oil to barely coat the potatoes. Add polenta and toss well.

7.) Add the potatoes to the hot pan. Do not scrape all of the polenta left in the bowl into the cast iron pan. It will burn. Place cut side of the potatoes face down in the pan for maximum crispiness.

8.) Roast potatoes for 40 minutes total, stirring in 10 minutes increments. After 30 minutes, add the garlic and fresh thyme. Stir and finish baking.

9.) Serve immediately. Potatoes can be boiled in advance.