Friday, November 16, 2012

Polenta Coated Red Potato Wedges Recipe


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.


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.

+claudia lamascolo  Author

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