Monday, April 8, 2013

{Simple and Easy Appetizers} Cornmeal Crusted Potato Wedges Recipe


We simply love potatoes in our house and can be easily tagged as a perennial favorite. Basically we try to make, eat and taste them in every possible variation - with eggs, with balsamic vinegar, spiced up with kolhapuri masalasometimes as mini pancakesas rolls, as tater tots or even in a Christmas pie.

Today's recipe - Cornmeal Crusted Potato Wedges is a result of one such quest to experiment with this humble vegetable. This dish enjoys being different and scrumptious at the same time. These are so yum that once you taste it, you are bound to return for more with an instant craving. I promise.

Enjoy!



the cornmeal seasoning for the potatoes


potato wedges roasting in the oven..



{Recipe} Cornmeal Crusted Potato Wedges

Adapted from Simple Bites
Serves 2-3

Ingredients:

4 medium sized potatoes, peeled
1-2 tbsp fine cornmeal (or polenta)
salt - to taste (~ 1 tsp)
1/4 tsp black pepper powder
1/2 tsp red chilli powder
1/2 cup olive oil
3 garlic cloves, minced
1/4 cup fresh cilantro leaves, chopped

Preparation:

1. Cut potatoes into long wedges and boil for 10 mins. Turn off heat and drain in a colander. Keep aside.

2. In a bowl, mix together - cornmeal, salt, black pepper powder and chilli powder. Gently toss the boiled potatoes in the cornmeal mixture.

3. Preheat oven to 220 C or 425 F.

4. Heat a pan (oven-proof or cast iron skillet if you have one) and add a thin layer of olive oil. Add garlic. Let it sizzle for about 30 seconds and add seasoned potatoes in one single layer.

5. Transfer the contents onto a baking pan and roast for about 30 mins, turning them for every 10 mins. You can skip this step and directly place into the oven, if using an oven-proof skillet or cast iron skillet. 
Make sure you roast them until they are crunchy from out side.

Serve them with any dip and ketchup.

...ready to be served..
Sending this as an entry to Healthy Vegan Fridays and The Wellness Weekend.


This is Recipe 26 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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until next recipe,

5 comments :

  1. These look so good, when i was at home potatoes were used but not so much as they use it here i was shocked when i saw first time my mil buying 25 kg of potatoes from teh farm and they were shocked when i told them my mom bought 30 kg of rice every month.

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  2. i make different versions of these all the time because i can never get enough potatoes inside of me!

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  3. Looks amazing Siri..Loved the clicks. I am never actually done with potaotes...I can get them in any form I love and still enjoy them!

    Shobha

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  4. Wow...wat a recipe..first time to ur blog...bumped over the blog for sojjappalu recipe and ended up going thru other posts as well....wonderful space...

    ReplyDelete
  5. Dude, 6 yrs is awesome! :) Here's to many many more! :)

    ReplyDelete

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