Crispy Cornmeal Potato Wedges

More cupboard gazing… and it occured to me that the cornmeal I am scared of using tomake cornbread (no sane reason, other than a mental block!) would make a great crunch coating on Potato Wedges.  And it did!

Allan found them too crispy as he has a tooth ache right now, but I thought they were just right.

I served them with Soy and Honey Glazed Sausages.

Crispy Cornmeal Potato Wedges

Crispy Cornmeal Potato Wedges

Crispy Cornmeal Potato Wedges

  • 3 medium white potatoes
  • 2 tablespoons canola oil
  • 3/4 cup cornmeal
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper

Preheat oven to 400F.

Peel potatoes and cut in half lengthwise; cut each half into wedges. Toss wedges in a bowl with oil.

In a shallow bowl mix cornmeal, garlic powder and pepper; mix with hand to combine.

Place wedges in cornmeal mix and lightly coat and place on a baking sheet. Continue till all wedges are done. Cook 25-30 minutes giving the wedges a bit of a turn half way through.