Say hello to these golden potatoes of pure happiness! Perfectly seasoned, crispy, and oh-so-crunchy these Cornmeal Crusted Baked Potatoes are the new essential side. The perfect healthy addition to your favorite veggie bowl, dinner dish, or just when your hankering for some “fries” that pack a crunch. When it comes to potato wedges this one is king (or queen!)  A fabulous Whole Food Plant Based recipe the whole family will be begging for. Vegan, Oil free, refined sugar free, gluten free, no processed ingredients.

Hi!  Robin here.

If someone were to ask me what my favorite Whole Food Plant Based dish would be, I’d have to say these potato wedges covered in our Southwestern Dressing and Pickled Jalapeno Cilantro Sauce have to be near the very top of my list.

They are just so gosh-darn tasty.  I am a potato addict!  I could eat potato wedges every day of the week.

I love me a crispy, crunchy potato wedge; wait, I think I just said that already about 10 tens now.  I think you get the point.

I took this idea from our local pizza shop, where the owner used cornmeal as a dredge before deep frying the potato wedges, also known as “Jo-Jos.”

I had just read in the local newspaper that he had passed. Italo was a super nice man.  He often gave us a discount because of TP109 (Italian ‘brothers’), and we were frequent customers; however, I have not been to his pizza shop since going Whole Food Plant Based.

I miss his huge smile and friendly greeting.  He will be missed!

Oven Baked Potato Goodness

There are a number of oven-baked potato wedges, fries, various potato dishes on our blog as we are potato-loving fools!  We make them all the time because they are filling, delicious, and satisfying.  I love putting our sauces on them.

When Chris, Katie, and Charlotte visited last week, they fell in love with these crispy golden lovelies. Chris said he couldn’t stop eating them! lol

Tahini is the Key to the Mint

Using tahini as the glue was the trick to making these potato wedges super crunchy.  Not just crisp, but also crunchy!

Then using a medium-grind cornmeal as kind of the “lifting” factor.  You can certainly use regular cornmeal to make these, but the medium-grind lifts the potato wedge just ever so slightly off the baking sheet creating that extra crispy and crunchy exterior.

Just a Sprinkle

I’ll be honest, I enjoy a sprinkling of sea salt.  Once they come out of the oven, a tiny sprinkle of sea salt while the wedges are piping hot really adds a nice element to them.

You just gotta try them!

Ameera here!

“I want you to make these for me every day for the rest of my life!”  Yup, those were the exact words that Michael said when he ate these wedges of deliciousness!

Michael loves Jo-Jos (broasted potaotes) and he thought these were normal deep-fried Jo-Jos that I had made just for him. He didn’t realize that they were baked and healthy. He only knew they were crispy, crunchy deliciousness, and I wasn’t about to tell him any different, because trying to get him to eat healthy is my daily trial.

I was just so happy that he really loved these and was scarfing them down like crazy.

They are so good!  I love dipping the into our Pickled Jalapeno Cilantro Sauce!  The combination is crazy good!  Chris, Katie, and Charlotte thought so too!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Veggie Bowl Goodness

We made veggie bowls for Chris and Katie when they visited last week.  They loved our veggie bowls.  I have to say Mom and I make a mean veggie bowl.  This veggie bowl in the picture consisted of our Cornmeal Crusted Baked Potatoes, roasted corn, black beans, and peppers on top of a bed of greens with fresh tomatoes, jalapenos (or pickled jalapenos), and our Pickled Jalapeno Cilantro Sauce.

Seriously, YUM!

Products Used:

• Baking sheet
• Parchment Paper

Cornmeal Crusted Baked Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 24 potato wedges 1x
• Category: Sides

Print Recipe

Pin Recipe

---

Description

Say hello to these golden potatoes of pure happiness! Perfectly seasoned, crispy, and oh-so-crunchy these Cornmeal Crusted Baked Potatoes are the new essential side. The perfect healthy addition to your favorite veggie bowl, dinner dish, or just when your hankering for some “fries” that pack a crunch. When it comes to potato wedges this one is king (or queen!)  A fabulous Whole Food Plant Based recipe the whole family will be begging for. Vegan, Oil free, refined sugar free, gluten free, no processed ingredients.

---

Ingredients

Scale 1x2x3x

• 4 large baking potatoes, cut into wedges, lengthwise, skins on
• 2 Tablespoons tahini (+/-)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika (+ more used later)
• 1 Tablespoon cornmeal (+ more used later) *
• 1 teaspoon sea salt (+/-) *
• Pinch black pepper (+/-)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400 F. Place the oven rack towards the middle, avoiding the lower oven rack placement.
2. Line a 14 x 20 baking sheet with parchment paper, set aside.
3. Mix the seasonings listed above, garlic powder, onion powder, sweet paprika, sea salt, black pepper and cornmeal in a small bowl and mix well. Set aside.
4. Cut the potatoes into wedges, and place in a large mixing bowl. Note:  You should be able to get between 6-8 wedges per potato.
5. Coat the potato wedges lightly with the tahini, using your hands to get some tahini on all sides of the potato wedges, then once thoroughly coated with a thin coating of tahini, dump the potato wedges onto the parchment covered baking sheet.
6. Line the potato wedges up single file/single layer across the baking sheet.
7. Sprinkle with the seasoning mixture. Then take each wedge and rub it with the seasoning mix that fell onto the baking sheet trying to ensure that each side of the potato wedge has a sprinkling of seasoning mixture on it.
8. Then take some extra cornmeal and sweet paprika and sprinkle over the wedges with a light sprinkling.
9. Bake in a 400 F oven for 30 minutes or until tender.
10. When the potatoes are done, you may wish to place them under the broiler for a few minutes to brown them up some more.
11. Once out the oven, immediately sprinkle with a light amount of sea salt.
12. Serve with your favorite dressing.We love serving it with our Pickled Jalapeno Cilantro Sauce and our Southwestern Dressing.

---

Notes

*Cornmeal:  We used a medium grind cornmeal.  Update: We have had Readers tell us that regular cornmeal works well too. The reason we use medium grind is that the grains are just a tiny bit bigger and slightly give lift to the Jo Jos so they can become more crisp while baking.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.  NOTE:  If doubling or tripling this recipe, do not double/triple the sea salt, simply add a tiny bit more or sprinkle sea salt on individual servings.

*Serving: 4 – 6 Servings

*Storage: Refrigerate.  Use within 5 days.

 Storage: Refrigerate.  Use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.