Summary

Ingredients

• 16 m potato (s), waxy
• 6 tablespoon corn flour or corn grits (also both)
• 6 teaspoons paprika powder, mild
• 4 teaspoon onion powder
• 3 teaspoons cayenne pepper
• 5 teaspoons salt
• 8 tablespoon oil (olive oil, other oils are also possible)

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Instructions

1. Mix the spices (paprika powder, onion powder, pepper, salt and cornmeal) in a small bowl as a dry powder. (Can also be prepared and stored well in advance in a spice shaker).
2. Wash the potatoes very cleanly, (do not peel!) Quarter or eighth depending on the size. Put the oil in a large bowl, turn the potatoes nicely in it so that they are evenly covered with oil. Then spread the dry powder over it and mix well. Maybe save some of the powder. Preheat the oven to approx. 180-200 ° C, place baking paper on a baking sheet and spread the potato wedges on top. Now sprinkle the rest of the powder evenly over it. Put the baking sheet in the preheated oven and cook for about 30-40 minutes. Serve creme fraiche as a dip. Goes with all meat dishes.