Crunchy Roasted Potatoes

  • 1 kilo small potatoes
  • 2 Tbsp polenta
  • 1 Tbsp flour
  • 1 tsp thyme
  • 3-4 garlic cloves
  • 5 Tbsp olive oil
  • 5 Tbsp butter
  • fresh rosemary
  • salt 
  • pepper

Preheat the oven to 180C.
Boil the potatoes in salted water for 10 minutes.
Drain well and put them back in the pot.
In a bowl stir polenta, flour, thyme, salt and pepper.
Sprinkle the potatoes with the olive oil and the content of the bowl.
Close the pot and shake to cover the potatoes with the flours.
Butter a baking dish and pour the potatoes with the garlic cloves and rosemary.
Bake for 20 minutes. Raise the temperature to 220C  and continue baking for another 20 minutes. 

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