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.
Polenta Coated Red Potato Wedges Recipe
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.
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+claudia lamascolo Author