Crispy Coated Polenta Baked Poatoes

If you love crispy baked potatoes to accompany your roast or just because, try coating them in polenta rather than butter as a healthy alternative. I didn't use any butter whatsoever and the result was equally as good! Your heart will thank you for it. Don't tell hubby 😉

Cut the fat and drizzle olive oil, then coat with polenta for the same crispy result.

Just in case you are wondering, polenta is made from ground corn and is used in a wide variety of dishes. Originally part of a staple diet in Italy, polenta is now commonly used and perfect for both vegetarians and vegans.

You can normally find polenta at your local supermarket. I purchased mine at Coles in the baking section. It may also be stocked in the health food section, or purchased at your local fruit market.

A light coating of polenta on your prebaked potatoes will give it a tasty crust.

Simply chop your potatoes in quarters (or smaller) depending on size. Drizzle olive oil, roughly coat with polenta. Season with salt, pepper or tumeric powder (to taste). Pop into oven until golden brown.

Within 30 minutes you get crispy, healthy hot potatoes that even the kids will love!

Print Recipe
Crispy Coated Polenta Baked Poatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Line a tray with baking paper. Turn oven to 220C fan-forced.
  2. Chop the potatoes into quarters or smaller depending on size.
  3. Drizzle olive oil over the potatoes.
  4. Sprinkle polenta and roughly coat the potatoes.
  5. Season with salt & pepper to your taste.
  6. Bake for approximately 30 minutes until golden brown. Check if cooked by poking with a fork.
Recipe Notes

For a shortcut, try par boiling the potatoes prior to baking even if it's the night before. Store in fridge prior to baking. TIP: Lightly squash the potatoes with a fork to allow more crispy surface area.


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