Pan-Fried Cornmeal Crusted Potatoes
- Total Time: 55 mins
- Yield: 2-3
Description
Chili powder adds an customizable level of heat to these crunchy potato wedges.
Ingredients
Units
- 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 (120 ml) 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
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
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Frequently Asked Questions
Why boil the potatoes before the oven step?
Boil the potato wedges for 10 minutes and drain them before tossing in the cornmeal coating. Pre-cooking the interior means the 30-minute roast at 220°C (425°F) can focus entirely on crisping the cornmeal crust rather than risking raw centers.
Can I use a cast iron skillet to skip the transfer step?
Yes — if you use an oven-proof or cast iron skillet, sauté the garlic-coated potatoes directly in it and place the whole skillet into the 220°C (425°F) oven, skipping the step of transferring the contents to a separate baking pan.
