These Whole Roasted Baby Potatoes with Polenta will become one of your favourite side dishes. They are quickly and easily made and go with almost every main dish. It takes just a few minutes to prepare them and get them in the oven, leaving you free to get on with the rest of your meal.
500g(1.1 lb) baby potatoes - all roughly the same size so they cook evenlySee Note 1
2tablespoonextra virgin olive oilSee Note 2
1tablespoonfresh rosemary - finely chopped
1tablespoonpolenta - finely ground
sea salt flakes and freshly ground black pepper - to taste
Instructions
Preheat your oven to 200 degrees C (390 F).
Line a sheet pan with baking paper.
Wash and thoroughly dry the potatoes.Add the potatoes to a large bowl, along with the oil, rosemary and polenta. Season with salt and pepper. Toss well to combine and ensure the potatoes are coated evenly.
Turn the potatoes onto the sheet pan, ensuring they are evenly spaced.
Place the potatoes in the oven and roast for 25-40 minutes. (The cooking time will depend on the size of your potatoes.)After 15 minutes, turn the potatoes over and return to the oven until they are golden brown and evenly cooked.
Put the potatoes in a serving bowl and serve immediately.
Notes
Ensure your baby potatoes are a similar size so they cook evenly. The cooking time will vary depending on the size of the potatoes.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.