Ingredients
1
lb (about 3 large) Yukon gold potatoes, peeled
1
tablespoon dry polenta
1
teaspoon coarse sea salt
1/2
teaspoon pepper
1/4
cup olive oil
2
tablespoons finely chopped fresh herbs
2
tablespoons finely chopped garlic
Preparation
Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
Using slotted spoon, transfer potatoes to serving bowl or plate.
