Some of our favorite things: potatoes, crispy food, salt and oil. This checks off all those boxes so you guessed it — it’s one of our favorites!
Time: 1 hr
Serves: 4
Ingredients
Olive Oil
Salt
2 lbs red potatoes (about 6 medium)
5 cloves garlic
2 sprigs rosemary
1/2 cup polenta (or cornmeal)
Pre-heat the oven to 400 F. Bring a large pot of very salty water to a rolling boil (the water should taste as salty as the sea). Rinse the potatoes and cut out any bad spots. If they are large, cut them in eights. If they are smaller then cut them in quarters. If they are very small you can just cut them in half. The goal is to end up with approximately 1 inch chunks. Add the potatoes to the boiling water and cook until almost soft or soft but make sure to stop before they are falling apart (about 5 minutes). Strain and rinse with cold water. Taste one of these potatoes to see how salty it is — this will inform how much or little salt you add in the next step.
While the potatoes are par-boiling, peel the garlic and chop off any bad spots. Strip the rosemary and mince. In a bowl, combine the potatoes, rosemary, garlic, and polenta. Add some salt — note if the potatoes are already quite salty you can either skip this or add just a bit of salt, if the potatoes weren’t yet fully salted this is where you can add more salt. Toss this mixture making sure all the potatoes get coated. Oil a cookie sheet. Spread the potato mixture out on the cookie sheet and then drizzle olive oil over top.
Bake for 40 minutes, flipping the potatoes after 20 minutes.