Home Other Recipes by RegionEastern Europe Crispy Baked Cornmeal Potatoes with Paprika
Baked Cornmeal Potatoes

Crunchy on the outside and soft on the inside, these vegan baked potatoes with cornmeal crust make the perfect side dish.

cornmeal potatoes baked 683x1024 Crispy Baked Cornmeal Potatoes with Paprika

The last recipe in this Polenta Series on Where is My Spoon, I really hope you found a few things you liked. As a native Romanian I obviously enjoyed each of the posted recipes, but I do hope that I could offer something to those of you who are not familiar with polenta and its endless variations. There are so many other delicious recipes I could think of, including polenta or cornmeal, quite a few that I have cooked and photographed but still not posted, because other ones seemed like a better choice. I really had a hard time choosing.

And I cannot really say what I like most myself. Today’s baked cornmeal potatoes, which were the absolute hit for my little daughter? Or the Basic Polenta with cheese, which is one of my son’s favorite meals, somethings he wishes me to cook at least once a month? Or the Polenta Chips, which were something so new and so delicious? Or the Polenta Orange Cake, which my husband loved the most and which was such a revelation after so many failed attempts of making a really good cornmeal cake? I really can’t decide…

cornmeal potatoes 683x1024 Crispy Baked Cornmeal Potatoes with Paprika

I made these baked cornmeal potatoes for the first time sometimes before Christmas, when I was starting to plan the polenta series. I think it might have been the first recipe I photographed for this series. I found the recipe in an old Romanian recipe magazine, something that my aunt used to send me from Romania a few years ago. I was a bit skeptical about it at first, I thought the crust would be too gritty, but then I thought that a try is worth it, we love baked potatoes and it would be great to have another version of them, in case the recipe was good. So I did give it a try and it was really well worth it, we all loved the baked cornmeal potatoes so much, that I have been making them regularly ever since.

They are so easy to make and so delicious, you will keep making them too, once you have tasted them. They make a perfect side dish for any kind of roast or steak, for chicken or fish. We had them as a main meal as well, with salad, vegetables or pickled vegetables, a yogurt or chili dip and once with some bacon on the side. Basically, lately, whenever I don’t have much time to cook before the kids get home after school or kindergarten, I either make a quick soup or these baked cornmeal potatoes with a dip and salad. And I never hear any complaints!

The use of spices is really up to you, using paprika and garlic makes them more Romanian I suppose, but you can vary the spices to your liking. I use regular teaspoons and tablespoons to measure the ingredients, not the American measuring spoons.

cornmeal potatoes salt Crispy Baked Cornmeal Potatoes with Paprika

Baked Cornmeal Potatoes


Prep time: 

Cook time: 

Total time: 

Serves: 4

cornmeal potatoes romanian Crispy Baked Cornmeal Potatoes with Paprika
Crunchy on the outside and soft on the inside, these vegan baked potatoes with cornmeal crust make the perfect side dish.
  • 1 kg/ 2.2 lbs potatoes
  • 2 tablespoons olive oil (see note)
  • 3 tablespoons cornmeal
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika powder
  • ½ teaspoon smoked paprika powder
  1. Preheat the oven to 250 degrees Celsius/ 480 degrees Fahrenheit. Line a baking tray with baking paper.
  2. If you use organic potatoes (and if you like it), you can leave the potatoes unpeeled. Just scrub them very thoroughly. Otherwise peel the potatoes. Halve them and cut each half into 3 or 4 slices, depending on the size of the potatoes. Place the slices in a large bowl, add the olive oil and mix it with the potatoes using your hands. Make sure that all the potatoes are cover with a thin film of oil.
  3. In a small bowl mix together the cornmeal and all the spices. Give them to the potatoes and shake the bowl thoroughly to make sure that all the potatoes are covered with the cornmeal mixture.
  4. Arrange the potatoes in a single layer on the baking tray. Bake for about 35 – 45 minutes or until the potato flesh is very soft and the crust is crispy.
  5. Serve immediately as a side dish or with salad and dip.
I use regular teaspoons and tablespoons to measure the ingredients, not the American measuring spoons.


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Nammi 01/02/2017 - 03:50

yumm, my favorite vegetable, potatoes!!! Its hard getting cornmeal here in Maldives, :). this looks so good ! have a nice week

Nicoletta @sugarlovespices 01/02/2017 - 16:45

Oh, yes! Love those baked cornmeal potatoes! As Italians, we love polenta and we eat it a lot! Actually, we just had it 😉 . They would be so crispy on the outside, yet soft on the inside, pure deliciousness! It’s funny that you said you used regular teaspoons and tablespoons to measure, because in every Italian recipe when you read “cucchiaio” o “cucchiaino” they just mean the one you use for soup, or the one you stir your coffee with 😉 .

Evi @ greenevi 01/02/2017 - 19:44

This is a genius idea! I love to use cornmeal for oven baked tofu and tempeh, but never ever thought of preparing potatoes this way too. Seriously amazing, thanks for the idea!!!

Denise Browning 01/02/2017 - 22:38

It sounds super delicious, Adina! I have never tried to sprinkled my baked potatoes with cornmeal but I will do it from now. It is a real great idea! It gives them a light crunch.

Sissi 02/02/2017 - 15:57

What a fantastic idea! I bet they are much crisper than without the cornmeal. I must finally take out my cornmeal and cook with it!

Marvellina 02/02/2017 - 18:17

I’m loving your Polenta series and this is another one to add to my list. I’m guilty of not having cornmeal/polenta around because we don’t use it much (if at all) in Asian cooking. But I”m so intrigued to try out your sweet and savory polenta recipes

Anca 03/02/2017 - 09:31

They look delicious!

Karen (Back Road Journal) 05/02/2017 - 17:53

I’m a real potato girl and this recipe is one I’ll definitely be trying soon. I’ve pinned it.

Brie 07/02/2017 - 15:07

Loved your whole polenta series, Adina! I thought the crispy chips were my favorite but these potatoes look awesome. Your spicy potatoes recipe was delicious so I know these will be fantastic too, pinning!

mjskitchen 08/02/2017 - 05:17

What a great twist on roasted potatoes! Love how the cornmeal yields that crusty exterior.

Fred 26/10/2018 - 15:54

The quality of potatoes you call for…which is it 1 Kg (which is more like 2.2 lbs) or 1.1 lbs? I assume you mean 2.2 lbs, but you specify both quantities in the recipe.

Adina 26/10/2018 - 16:37

You are right, Fred. 1 kg are 2.2 lbs. Sorry about that.

PineappleFox 11/06/2019 - 22:51

>If you use organic potatoes (and if you like it), you can leave the potatoes unpeeled

You do realize that organic doesn’t mean no pesticides right? Organic produce usually has more dangerous pesticides on it than non organic. Yikes.


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