Roasted Crispy Polenta Potatoes With Garlic and Rosemary (Vegan, Gluten Free):
5medium russet potatoesquartered then halved lengthwise
1/4cupcertified gluten free polentadry
2Tablespoonsgluten free flour blend*
8clovesgarlicskin removed and smashed
3sprigs fresh rosemaryleaves removed
Salt and pepperto taste + salt for the boiling water
Preheat your oven to 400 F.
Cover your baking sheet completely with aluminum foil and pour the 1/4 cup of grapeseed oil on the covered baking sheet. Place in oven and allow to heat with the oven.
Place potato chunks in a large pot. Cover with cold water by 1”. Add salt to taste.
Bring potatoes to a boil and boil for 5 minutes.
Drain potatoes and return them to the large pot.
Mix in polenta, gluten free flour, salt, and pepper until potatoes are completely coated.
Stir in rosemary leaves and mashed garlic cloves.
Carefully remove baking tray from the oven and very carefully transfer the coated potato mixture to the tray with hot oil. Stir the potatoes a little to coat them evenly in the oil. Be careful not to splatter the oil onto yourself.
Bake for 20 minutes.
Flip the potatoes.
Bake for an additional 20 minutes.
*I used Pamela’s gluten free flour blend. If you don’t want to use a store bought blend, the homemade mixture I would use is: 1 Tablespoon white rice flour, 1/2 Tablespoon potato starch, and 1/2 Tablespoon tapioca starch.