Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pan-Fried Cornmeal Crusted Potatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Siri Pulipaka, Adapted from Simple Bites
  • 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
  • 12 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

  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.
  6. Make sure you roast them until they are crunchy from out side.
  7. Serve them with any dip and ketchup.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Side