Spicy Corn Crusted Roasted Potatoes
2 pounds potatoes (2-3 medium size), cleaned and cut into wedges or large french fries
3-4T extra virgin olive oil
1t pink salt
1/4t black pepper
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Coating:
3T cornmeal
1T brown rice flour or amaranth flour
1t pink salt
1t onion powder
1t chipotle powder
1t turmeric
1/2t black pepper
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Preheat oven to 425 degrees.
Pre-cook the potatoes
Bring 3c of water to a boil. Add in the cleaned, trimmed potatoes and cook partially covered for 8-10 minutes or just until tender. Remove, drain and set aside.
While the potatoes are cooking, prepare the coating
In a large bowl, mix the coating ingredients together, and blend well with a dry whisk or fork.
Prepare the potatoes for roasting
In a medium bowl, add the drained potatoes, the olive oil, salt and pepper. Toss gently until well coated.
With a slotted spoon, add the potatoes into the large bowl of coating. Toss until the potatoes are well coated.
Pour the potatoes out onto a large baking dish, spread evenly in the around. Make sure all potatoes are covered well with the oil and coating.
Roast the potatoes in a preheated oven for 30 minutes, or until they are golden brown with crisp brown edges. Turn the potatoes mid way to ensure an even tan.
Serve immediately with your favorite dipping sauce; ketchup, vegan mayo, mustard etc.
The Vegan Love Project 