Crispy Oven Baked Potatoes
Simple Recipes Fasting Recipes Potatoes Budget Recipes Side Dishes Vegetables Oven Recipes
Potatoes with a cornmeal crust, or "potatoes in pajamas" as my mother used to call them, except she fried them in oil instead of baking them. I served them last night with crispy wings and pickled cucumbers.
Ingredients
1 kg potatoes
3 tablespoons cornmeal
1/2 teaspoon salt
2 teaspoons Mexican seasoning
1 pinch of garlic powder
1 teaspoon sweet paprika
2 tablespoons oil
Servings: 3
How to prepare crispy oven baked potatoes
- Scrub the potatoes with a rough sponge, then cut them lengthwise into 4 or 6 wedges, depending on the size of the potatoes.
- Pour the oil over them and mix until each wedge is coated with oil.
- Mix the seasonings with cornmeal in a bowl and sprinkle over the potatoes. Shake the container with potatoes to coat all wedges, then arrange them in a single layer (skin side down) on a baking tray lined with parchment paper.
- Bake at 250C (480F) for 45 minutes. Serve immediately.
In the tray before baking
Crispy Oven Baked Potatoes
