Cornmeal Potatoes
Crispy oven-roasted potatoes in a seasoned cornmeal crust — golden and crunchy outside, fluffy inside. An easy vegan side dish spiced with sweet and smoked paprika, garlic and rosemary.
Ingredients
- 1 kg white potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 150 g cornmeal
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ tablespoon garlic powder
- 1 teaspoon rosemary dried and ground
- ½ teaspoon white pepper ground
Instructions
- Start by peeling and dicing the potatoes. Put them in a large bowl and drizzle the olive oil over them, then toss well to coat every piece evenly.
- In a separate small bowl, mix the cornmeal with all the spices. Slowly sprinkle this mixture over the oiled potatoes, tossing so each piece is evenly coated.
- Spread the potatoes in a single layer on a tray lined with baking paper and bake for 40-45 minutes, until nicely browned and crispy.
Notes
For maximum crispiness, spread the potatoes in a single layer so they roast instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a hot oven to bring back the crunch.