pink potatoes would be better, they contain less starch and are more suitable for the oven
the one used for making polenta
or a pinch, optionally, you can add curry or Mexican spice mix
Step by step
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).
On a plate, mix cornmeal, salt and spices.
Cut each potato into 4 or 6 wedges, depending on its size.
Place them on a large plate, add oil and mix everything with your hands, making sure each piece of potato is covered in oil.
Spread over the cornmeal mixture and shake the plate - we want all the potatoes to be coated in cornmeal.
Line a baking sheet with parchment paper and place all the wedges peel side down.
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.