These baked potatoes with a cornmeal crust are a tasty change from regular potato wedges. The cornmeal coating is crunchy and gives each bite a satisfying crunch. The potatoes are soft and fluffy on the inside. They're great as a snack or side dish for any event!
Ingredients: 4 medium potatoes, washed and cut into wedges. 1/2 cup cornmeal. 1/4 cup gluten-free all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil.
Instructions: Set the oven to 425F 220C and heat it up. Gluten-free flour, garlic powder, paprika, salt, and black pepper should all be mixed together in a shallow bowl. Toss the potato wedges in olive oil so that they are all covered. Cover each potato wedge with the cornmeal mix and press it down gently to make it stick. Cover the potato wedges with the sauce and place them on a baking sheet lined with parchment paper. Leave space between each wedge. Place the potatoes in an oven that has already been heated. Bake for 25 to 30 minutes, or until they are golden brown and crispy. Flip them over halfway through cooking. Serve hot with your choice of herbs or dipping sauce on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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