Crispy Oven Roasted Potatoes

Elena Butuc

I've kept postponing this recipe and now I feel sorry about it - it's so good I could make it every day. The potatoes are delicious, crispy above and kind of soft in the middle. They can be the perfect side dish, but also a very tasty vegetarian meal as such. They can go together with salad, cream cheese or yogurt, grilled meat etc.

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Ingredients

Metric US

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Potatoes

1 kg

pink potatoes would be better, they contain less starch and are more suitable for the oven

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Yellow cornmeal

4 tbsp

the one used for making polenta

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Sunflower oil

4 tbsp

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Salt

0.5 tsp

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Paprika

1 tsp

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Garlic powder

0.25 tsp

or a pinch, optionally, you can add curry or Mexican spice mix

Step by step

Step 1

Wash potatoes thoroughly using a brush. We will bake them peeled, it's a lot simpler and healthier (thanks to the vitamins contained by the peel).

Step 2

On a plate, mix cornmeal, salt and spices.

Step 3

Cut each potato into 4 or 6 wedges, depending on its size.

Step 4

Place them on a large plate, add oil and mix everything with your hands, making sure each piece of potato is covered in oil.

Step 5

Spread over the cornmeal mixture and shake the plate - we want all the potatoes to be coated in cornmeal.

Step 6

Line a baking sheet with parchment paper and place all the wedges peel side down.

Step 7

Bake in preheated oven to approximately 250 degrees C for about 45 minutes-1 hour. My oven doesn't show the temperature, so I baked them to a higher heat level, then I checked them with a knife after 30 minutes. If you can push the knife in, then you cook them for about 15 more minutes. If the potatoes are bigger, increase the heat.

Best is to serve them hot, right after you remove from the oven - but they also proved to be extremely good when heated in the microwaves.

Enjoy!