Chili powder adds an customizable level of heat to these crunchy potato wedges.
By Siri Pulipaka
Pan-Fried Cornmeal Crusted Potatoes
- Total Time: 55 mins
- Yield: 2-3 1x
Description
Chili powder adds an customizable level of heat to these crunchy potato wedges.
Ingredients
Scale
- 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
Instructions
- Cut potatoes into long wedges and boil for 10 mins. Turn off heat and drain in a colander. Keep aside.
- In a bowl, mix together – cornmeal, salt, black pepper powder and chilli powder. Gently toss the boiled potatoes in the cornmeal mixture.
- Preheat oven to 220 C or 425 F.
- 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.
- 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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Side
