Oven-Baked Cornmeal-Crusted Potatoes
Potato wedges or rounds coated in a crunchy layer of coarse cornmeal and spices, oven-baked until golden and crispy on the outside while remaining soft and creamy inside. A rustic side dish — no deep frying — that combines the texture of cornmeal with the aroma of oven-roasted potatoes.
Servings
4
Prep
15 min
Cook
40 min
Total
55 min
🥘Ingredients
servings
Main ingredients
Spices
For serving
✅Dietary Compatibility
Yield
approx. 800 g baked potatoes
📦Storage
Refrigerator
Up to 2 days in a sealed container; reheat in the oven at 200°C for 10 minutes to restore the crust
Freezer
Not recommended — the cornmeal crust and potato texture degrade when frozen
🥗Nutrition Facts
Values per serving (approx. 200g)
Calories
195 kcal
Protein
4 g
Fat
6 g
Carbohydrates
32 g
Fiber
3 g
🍷Pairs Well With
💡Variations
Add 2 tbsp grated Parmesan to the cornmeal mix for a richer, saltier crust.
Replace thyme with finely chopped fresh rosemary and grated lemon zest for a Mediterranean aromatic profile.
Use sweet potatoes instead of regular potatoes for a sweeter, more colorful variation.