Country Potatoes – Western Wedges

Ingredients for 4 servings:

• 1 kg potatoes, not too small
• 4 tbsp olive oil
• 1 tsp salt
• 1 tbsp pepper
• 2 tbsp paprika powder, sweet
• 1 dashes Worcestershire sauce
• 1 dashes chili sauce
• 50 g polenta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

crispy, spicy potato wedges with breading

Preheat the oven to 200°C (top/bottom heat: 180°C). Wash, brush, and quarter the potatoes (do not peel). Place them in a large, lidded bowl along with the oil and seasonings. If you like, you can swap out the seasonings to suit your taste (e.g., hot or smoked paprika, garlic or BBQ sauce, add a spoonful of sambal oelek, etc.). Close the bowl and shake well. Then add the cornmeal, close the lid again, and shake well. Place everything on a baking sheet. Bake in the preheated oven for 45 minutes or until crispy. Tips: For best results, remove the potato wedges from the bowl one at a time. This way, any remaining marinade won’t spill onto the baking sheet. For extra crispiness, place them on the skin-on side. You may want to sprinkle a handful of polenta over the oily wedges before putting them in the oven.