#deliciousside

Cheesy Garlic Butter Corn Delight

These roast potatoes with polenta crust are a tasty and crispy alternative to regular roasted potatoes that don't contain gluten. This classic side dish tastes even better with the polenta coating that gives it a satisfying crunch.

Ingredients: 4 medium-sized potatoes, washed and cut into chunks. 1/2 cup fine polenta cornmeal. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: Preheat your oven to 425F 220C. In a large bowl, combine the polenta, garlic powder, paprika, salt, and black pepper. Mix well. Toss the potato chunks in olive oil to coat evenly. Dredge each potato chunk in the polenta mixture until well coated. Place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes or until the potatoes are crispy and golden brown, turning them halfway through for even cooking. Remove from the oven, sprinkle with fresh parsley, and serve hot.

Prep Time: 10 minutes

Cook Time: 35 minutes