Cornmeal-crusted potato appetizer

Name: Cornmeal-crusted potato appetizer
Ingredients: 1 kg white potatoes; 5 garlic cloves; 20 ml oil; 20 g butter; 1/2 teaspoon fine salt; 1 teaspoon dried basil; 250 g cornmeal; 1/2 tablespoon sweet paprika; 1/2 tablespoon smoked paprika; 1 teaspoon hot paprika; 1 tablespoon coarse salt

Appetizers - Cornmeal-crusted potato appetizer by Evelina G. - Recipia

Cornmeal-crusted potato appetizer with garlic and three kinds of paprika: sweet, smoked and hot, baked in the oven until golden. The crust turns crispy, while the potato stays soft inside, with a slightly smoky, garlicky taste. I put them on the table straight from the tray, while they are still hot, next to a roast. Prep: 20 minutes. Cooking: 45 minutes. Total time: 65 minutes. Servings: 4. About 500 kcal and 10 g protein per serving.

Ingredients

1 kg white potatoes
5 garlic cloves
20 ml oil
20 g butter
1/2 teaspoon fine salt
1 teaspoon dried basil
250 g cornmeal
1/2 tablespoon sweet paprika
1/2 tablespoon smoked paprika
1 teaspoon hot paprika
1 tablespoon coarse salt

Preparation

1. Peel the garlic and crush it. Mix it with 20 ml oil and 20 g soft butter, then add 1/2 teaspoon fine salt and 1 teaspoon dried basil. 2. Peel the potatoes, wash them and cut them into 6 or 8 pieces, depending on their size. 3. In a bowl, mix 250 g cornmeal with 1/2 tablespoon sweet paprika, 1/2 tablespoon smoked paprika, 1 teaspoon hot paprika and 1 tablespoon coarse salt. 4. Put the potatoes in the garlic mixture and turn them well, then pass them one by one through the paprika cornmeal until they are coated on all sides. 5. Preheat the oven to 200°C. Line a tray with baking paper and place the potatoes on it. 6. Bake for 40-45 minutes, until they are nicely browned and crispy.

Notes

Potatoes with firm, white flesh hold their shape in the oven. Thick pieces need close to 45 minutes, while thin ones come out sooner. Serve them with pork or chicken roast, and without meat they go well with a garlic sauce. Leftovers can be kept up to 3 days in the fridge, covered, and reheated in the oven to bring back the crust. For a dairy-free version, replace the butter with an extra 20 ml oil. Contains dairy (butter).