Roast potatoes with polenta, balsamic and thyme

Table of contents

Roast Potatoes with Polenta, Balsamic, and Thyme

Experience a delightful twist on classic roast potatoes with this recipe that combines the earthy flavors of thyme, the tangy sweetness of balsamic vinegar, and the crispy texture of polenta. This dish is perfect as a side for any meal, offering a unique blend of flavors and textures that will impress your guests.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Ingredients

2 pounds of baby potatoes, halved
3 tablespoons olive oil
1/4 cup polenta (cornmeal)
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Prepare the potatoes by washing them thoroughly and cutting them in half.
Toss the potatoes in a large bowl with olive oil, ensuring they are evenly coated.
Sprinkle the polenta over the potatoes and toss again to coat them evenly.
Season with salt and pepper to taste.
Spread the potatoes in a single layer on a baking sheet.
Roast in the preheated oven for 35-40 minutes, or until the potatoes are golden and crispy.
Drizzle the balsamic vinegar over the roasted potatoes and sprinkle with fresh thyme leaves.
Return to the oven for an additional 5 minutes to allow the flavors to meld.
Serve hot as a delicious side dish.

Additional Notes

For a variation, try adding a sprinkle of grated Parmesan cheese before the final roasting step. You can also substitute rosemary for thyme if you prefer a different herb flavor.