Polenta Coated Red Potato Wedges Recipe

Friday, November 16, 2012

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. 

Check out the latest article here on Parade Magazine

+claudia lamascolo  Author


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

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

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

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

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


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