Baked cornmeal potatoes, crunchy on the outside and soft on the inside, these baked potatoes with polenta crust make the perfect lunch, dinner, snack...whatever you feel like!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Wash the potatoes, cut into wedges and place in cold water for about 30 minutes. Drain wedges and pat dry.
Preheat the oven to 220 ºC and prepare two baking sheets with parchment paper.
Peel and mince the garlic cloves. In a large bowl, mix the potato wedges with olive oil, paprika, pepper, garlic, polenta, and salt.
Once combined, spread the potato onto the prepared baking sheets and roast for 25-30 minutes.
Halfway through, stir them gently to get them from each side crispy and golden brown.
In the meantime, prepare the dip. Wash the basil leaves, shake dry and pluck from the stems. Peel the garlic cloves. In a food processor mix all the ingredients into a creamy texture. Season with salt and pepper.
Remove the potatoes from the oven, sprinkle with sea salt and serve with the dip.
Preparing In The Kitchen
Wash the potatoes, cut into wedges and place in cold water for about 30 minutes. Drain wedges and pat dry.
Preheat the oven to 220 ºC and prepare two baking sheets with parchment paper.
Peel and mince the garlic cloves. In a large bowl, mix the potato wedges with olive oil, paprika, pepper, garlic, polenta, and salt.
Once combined, spread the potato onto the prepared baking sheets and roast for 25-30 minutes.
Halfway through, stir them gently to get them from each side crispy and golden brown.
In the meantime, prepare the dip. Wash the basil leaves, shake dry and pluck from the stems. Peel the garlic cloves. In a food processor mix all the ingredients into a creamy texture. Season with salt and pepper.
Remove the potatoes from the oven, sprinkle with sea salt and serve with the dip.
