CORNMEAL CRUSTED BAKED POTATOES

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.

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.

Ingredients

• 4 large baking potatoes, cut into wedges, lengthwise, skins on
• 2 Tablespoons tahini (possibly a little more)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika (+ more used later)
• 1 Tablespoon medium grind cornmeal (+ more used later)
• 1 teaspoon sea salt (+/- to taste) *
• Sprinkle 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. ............................

for full recipes please see : monkeyandmekitchenadventures.com

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