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Cornmeal Crusted Baked Potatoes, vegan potatoes, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, dinner, lunch, salad, side, potatoes, fries, jo jo potatoes, broasted potatoes, potato wedges, oil free french fries, easy recipe, appetizer

Cornmeal Crusted Baked Potatoes

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  • 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

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
  • 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 (+/-)

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.

Find it online: https://monkeyandmekitchenadventures.com/cornmeal-crusted-baked-potatoes/