Baked Cornmeal Potatoes
Prep time
Cook time
Total time
Crunchy on the outside and soft on the inside, these vegan baked potatoes with cornmeal crust make the perfect side dish.
Recipe type: Side Dish, Vegan
Cuisine: Romanian
Serves: 4
  • 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.
Recipe by It's all about home cooking at