A Better Way To Eat Roasted Potatoes: Cornmeal-Crusted with Rosemary & Garlic

A Better Way To Eat Roasted Potatoes: Cornmeal-Crusted with Rosemary & Garlic

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Cambria Bold
Feb 22, 2013
Done just right, crispy roasted potatoes are an almost-perfect side. We know potatoes pair perfectly with rosemary, but this variation takes it one step further by coating the potatoes in cornmeal and parmesan and roasting in a bed of rosemary and garlic. Don't mind if we do!

We found this recipe on Simple Bites, and while the recipe itself is a little confusing (it calls for polenta but it's really just a cornmeal topping, and you'll find parmesan in the ingredient list but not in the instructions) the idea is solid, and one I'm looking forward to serving at my next brunch!

Get the Recipe: Polenta-Crusted Roasted Potatoes with Rosemary and Garlic | Simple Bites

Related: Roasted Potatoes with Brussels Sprouts and Bacon

(Image: Aimee of Simple Bites)

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