Summary

Ingredients

• g 1,000 potato (s), not too small
• 4 tablespoon olive oil
• 1 teaspoon salt
• 1 tablespoon pepper
• 2 tablespoon paprika powder, noble sweet
• 1 dash Worcester sauce
• 1 dash chili sauce
• 50 g polenta

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat (convection: 180 ° C).
2. Wash, brush and quarter the potatoes (do not peel). Then place in a large bowl with a lid along with the oil and spices. If you like, you can change the spices according to your taste (e.g. rose-hot or smoked paprika powder, garlic or BBQ sauce, add a spoonful of sambal oelek, etc.). Close the bowl and shake well. Then add the corn grits, close again and shake. Put everything on a baking sheet.
3. Bake in the preheated oven for 45 minutes or until crispy.
4. Tips: The best results are achieved by removing the potato wedges from the bowl one at a time. This way you don`t tip the rest of the marinade onto the baking sheet.
5. The wedges get especially crispy if you put them on the side with the shell.
6. Possibly dust a handful of polenta over the oily wedges before putting them in the oven.