These cornmeal-crusted roasted potatoes are a delightful twist on the classic side dish. The cornmeal coating adds a crunchy texture and a hint of sweetness to the potatoes, making them irresistible. They are perfect as a side dish for any meal or as a tasty snack.

Ingredients: 1 pound potatoes, cut into wedges. 1/4 cup cornmeal. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the potato wedges with olive oil until evenly coated. In a separate bowl, mix together cornmeal, paprika, garlic powder, salt, and pepper. Coat each potato wedge with the cornmeal mixture, pressing gently to adhere. Arrange the coated potato wedges on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through cooking.

Prep Time: 10 minutes

Cook Time: 30 minutes