Рецепт {Simple and Easy Appetizers} Cornmeal Crusted Potato Wedges Recipe
Today's recipe - Cornmeal Crusted Potato Wedges is a result of one such quest to experiment with this humble vegetable. This dish enjoys being different and scrumptious at the same time. These are so yum that once you taste it, you are bound to return for more with an instant craving. I promise.
{Recipe} Cornmeal Crusted Potato Wedges
Adapted from Simple Bites
Serves 2-3
Ingredients:
- 4 medium sized potatoes, peeled
- 1-2 tbsp fine cornmeal (or polenta)
- salt - to taste (~ 1 tsp)
- 1/4 tsp black pepper powder
- 1/2 tsp red chilli powder
- 1/2 cup olive oil
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro leaves, chopped
Preparation:
1. Cut potatoes into long wedges and boil for 10 mins. Turn off heat and drain in a colander. Keep aside.
2. In a bowl, mix together - cornmeal, salt, black pepper powder and chilli powder. Gently toss the boiled potatoes in the cornmeal mixture.
3. Preheat oven to 220 C or 425 F.
4. Heat a pan (oven-proof or cast iron skillet if you have one) and add a thin layer of olive oil. Add garlic. Let it sizzle for about 30 seconds and add seasoned potatoes in one single layer.
5. Transfer the contents onto a baking pan and roast for about 30 mins, turning them for every 10 mins. You can skip this step and directly place into the oven, if using an oven-proof skillet or cast iron skillet.
Make sure you roast them until they are crunchy from out side.
Serve them with any dip and ketchup.
...ready to be served..
Sending this as an entry to Healthy Vegan Fridays and The Wellness Weekend.