These crisp, flavorful roast potatoes coated in cornmeal, rosemary, and garlic are a wonderful accompaniment to any roast meat, but they can also be the star of the show for a meal without meat. 

In this preparation, the potatoes are first steamed for approximately 15 minutes and then set aside to dry out. Prior to serving, they are tossed with cornmeal, garlic, and rosemary and roasted for another 15 - 20 minutes until crisp and golden. If you are serving these potatoes with a roast, they can be added to the oven when the meat is removed for resting and carving, and they should be ready to serve at the same time.

The potatoes can be steamed over boiling water or in a steam oven, but either way, it is important to let them dry out completely prior to roasting. To ensure the potatoes cook evenly and crisp well, make sure the roasting pan is large enough to accommodate them without overcrowding. Heating the pan with some oil or duck fat for a few minutes before adding the potatoes is recommended. However, it is important to take care when doing this.

First, arrange your oven racks so that one rack is on rack position one, closest to the (concealed) bottom heating element. If your oven features an extension rack, it will be easier to fold the potatoes into the hot oil. Once the oil has heated for 2 - 3 minutes, carefully extend the oven rack and fold in the potatoes. Of course, you can also remove the pan completely if that is easier. 

INGREDIENTS

2 lbs (1kg) medium red potatoes, scrubbed and cut into eight even wedges

1 tbsp (15g) cornmeal

1 tsp (5g) kosher salt

2 tbsp (30g) minced fresh rosemary leaves

6 cloves garlic, minced

½ cup (120ml) olive oil, avocado oil, or duck fat

PREPARATION

Steam the potatoes in the steam oven or over boiling water for 12 - 15 minutes until they have softened slightly.  Drain and spread onto a rimmed baking sheet to cool.

Arrange the oven racks so that one rack is in the lowest position, and heat the oven in the Convection Roast or Convection Bake mode to 400℉/205C.

Combine the cornmeal, salt, rosemary, and garlic in a large bowl and add some freshly ground pepper to taste.  When the potatoes have cooled, gently fold them into the mix until they are evenly coated.

Place a large, shallow, rimmed baking sheet on the lowest oven rack and add the oil or duck fat. Heat for 2 - 3 minutes, then carefully fold in the prepared potatoes and turn gently to coat them in the oil. Cook for 8-10 minutes, then open the door and stir the potatoes once more.

Serves 4 - 6

Note: Large ¾ sized rimmed baking sheets (sheet pans) are ideal when roasting large quantities of vegetables in 30” or 36” ovens.