Polenta Coated Red Potato Wedges Recipe

Corn meal instead of bread crumbs? A fabulous addition!
This is an Italian Specialty, simple to make and oh so delicious!
 If you love Polenta and potatoes, here is a great side dish for your Holiday table.

4 large Red Potatoes washed, sliced in wedges wash in cold water
3 tablespoons corn meal
2 sprigs of fresh rosemary
4 Italian basil leaves
1 teaspoon each garlic powder, dried basil and parsley and oregano
1 large zip lock bag
olive oil or canola oil
sea salt and black pepper to taste

In a large zip lock bag add the corn meal, garlic powder and dried herbs.  Shake the wet potatoes in the zip lock bag mixture.

Place on a parchment paper lined pan.  Spread out singlely.  Sprinkle with olive oil, salt, pepper and fresh herbs on the top. Bake in a 400 degree hot oven until crispy around 45 minutes.

+claudia lamascolo  Author


Federica said...

What a great idea to use corn flour for breading. Your potatoes look delicious with that crispy crust. Bye, have a good we

Greg said...

I'll bet these potatoes are awesome. A good crisp coating with a creamy interior. Yumm!

Lizzy Do said...

Such a yummy way to give roasted potatoes and extra crunch! Have a great weekend, Claudia!

Lizzy Do said...

PS...I'm so happy you tried the Mounds bars!!! One of my favorites, too!!! xo

Paola Bacci said...

Una vera bontà, complimenti!!!

Elisabeth said...

I love the crispy, crunchy flavor in these awesome red potatoes. Such a great way to make them!