Make Ahead, Quick Fix

Polenta-Crusted Thyme-Roasted Potatoes

Prep Time: 15 Minutes Start to Finish: 45 Minutes 6 servings

• 8 cups water
• 3 lb unpeeled russet or Idaho potatoes, cut into 1-inch cubes
• ¼ cup olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
• 3 cloves garlic, finely chopped
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons cornmeal

1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.

2 In 4-quart Dutch oven or stockpot, heat water and potatoes to boiling. Simmer 5 minutes; drain.

3 In 2-gallon resealable food-storage plastic bag, mix oil, mustard, thyme, garlic, salt and pepper. Add potatoes; seal bag and shake gently to coat. Add cornmeal; shake again to coat potatoes. Arrange potatoes in single layer in pan.

4 Roast 25 to 30 minutes, stirring every 10 minutes, until potatoes are tender and golden brown.

1 Serving: Calories 280; Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 370mg; Total Carbohydrate 45g (Dietary Fiber 6g); Protein 4g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 3

Make-Ahead Magic The potatoes can be prepared up to 24 hours in advance—except do not toss with cornmeal. Refrigerate bag with potato mixture until ready to bake, then coat with cornmeal and bake as directed.

Festive Touch If you're using fresh thyme, save a few sprigs to use as a pretty and festive garnish for the roasted potatoes.

Festive Touch Serve these flavorful potatoes with Rosemary Prime Rib Roast (see recipe) or your favorite steak or pork chop recipe.