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Servings:
pieces

Crispy Polenta Potato Wedges

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!
Prep Time:
40 min
Cook Time:
30 min
Total Time:
70 min
Ingredients (Servings: pieces)
Polenta Wedges
Yukon Gold Potatoes
kg
Sweet Paprika Powder
tsp
Cayenne Pepper
tsp
Kosher Salt
tsp
Garlic Clove
Fine Polenta
tbsp
Olive Oil
tbsp
Sea Salt
Basil Garlic Dip
Fresh Basil
g
Greek Yoghurt
g
Olive Oil
tbsp
Garlic Clove
Lemon Juice
tbsp
Lemon Zest
tsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Wash the potatoes, cut into wedges and place in cold water for about 30 minutes. Drain wedges and pat dry.
  2. Preheat the oven to 220 ºC and prepare two baking sheets with parchment paper.
  3. Peel and mince the garlic cloves. In a large bowl, mix the potato wedges with olive oil, paprika, pepper, garlic, polenta, and salt.
  4. Once combined, spread the potato onto the prepared baking sheets and roast for 25-30 minutes.
  5. Halfway through, stir them gently to get them from each side crispy and golden brown.
  6. 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.
  7. Remove the potatoes from the oven, sprinkle with sea salt and serve with the dip.
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