The Pioneer Woman Tasty Kitchen
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Crispy Cornmeal Potatoes

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Level: Easy

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Description

These potatoes are crispy on the outside, moist and tender on the inside.

Ingredients

  • 4 whole Medium Red Potatoes
  • 3 Tablespoons Cornmeal
  • 1 teaspoon Salt
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Pepper
  • ¼ cups Olive Oil
  • 1 teaspoon Rosemary
  • 4 cloves Garlic (optional)

Preparation

Preheat oven to 350ºF.

Wash the potatoes well and cut into eighths. Place in a pot of boiling water; boil for 5 minutes.

In a shallow dish, combine cornmeal, salt, garlic powder, and pepper. Drain potatoes and toss in cornmeal mixture.

Heat olive oil in a cast iron skillet over medium heat. Add rosemary and garlic cloves; continue heating 2 minutes.

Using tongs, place potatoes in hot oil. After 5 minutes, turn each to another side. Transfer skillet to oven, and after 5 minutes, turn potatoes once more. Bake for 30–40 minutes until soft on the inside and crunchy on the outside.

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