Crispy Cornmeal-Crusted Pan-Fried Potatoes

These pan-fried potato wedges get a satisfying crunch from a fine cornmeal coating. Chili powder adds a customizable kick, while garlic and cilantro brighten the flavor. They make a great side for weeknight dinners or a snack to share.

• 4 medium potatoes, peeled
• 1–2 tbsp fine cornmeal (or polenta)
• Salt, to taste (about 1 tsp)
• 1/4 tsp ground black pepper
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup (120 ml) olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Cut the potatoes into long wedges. Place them in boiling water and cook for 10 minutes until just tender. Drain well in a colander and set aside to dry briefly.
2. In a bowl combine the cornmeal, salt, black pepper and red chili powder. Toss the warm potato wedges gently in the cornmeal mixture until evenly coated.
3. Preheat the oven to 220°C (425°F).
4. Heat a thin layer of olive oil in an oven-proof pan or cast iron skillet over medium heat. Add the minced garlic and let it sizzle for about 30 seconds, then arrange the seasoned potato wedges in a single layer in the pan.
5. If your pan is not oven-proof, transfer the potatoes to a baking sheet. Roast in the oven for about 30 minutes, turning every 10 minutes so they brown evenly. If using an oven-proof skillet, you can move the skillet directly into the oven.
6. Roast until the cornmeal crust is crisp and the wedges are golden on the outside.
7. Serve hot with your favorite dip or ketchup, and sprinkle with chopped cilantro.