Cornmeal-Crusted Potatoes (“Potatoes in Pajamas”)

A nostalgic recipe inspired by my mom’s way of preparing potatoes — except she fried them in oil, I bake them for a lighter twist. Served last night with crispy chicken wings and pickled cucumbers.

⏰ Prep & Cook Time: 50 minutes

🍽️ Servings: 3

Ingredients

1 kg potatoes
3 tbsp cornmeal
1/2 tsp salt
2 tsp Mexican seasoning
1/2 tsp garlic powder
1 tsp sweet paprika
2 tbsp oil

Instructions

Wash potatoes thoroughly with a scrub brush. Cut lengthwise into 4 to 6 slices, depending on size.
Pour oil over potatoes and toss well to coat each slice evenly.
In a separate bowl, mix cornmeal with salt, Mexican seasoning, garlic powder, and paprika.
Sprinkle this mixture evenly over the potatoes (“like rain”) and shake the bowl gently to coat all slices.
Arrange potatoes in a single layer on a baking tray lined with parchment paper, placing the skin side down.
Bake in a preheated oven at 250°C (480°F) for 45 minutes. Serve immediately.

🍽️ Serving Suggestion

Perfect alongside crispy chicken wings and tangy pickled cucumbers for a comforting and crunchy meal.

📝 Final Thoughts

Cornmeal crust adds a delightful crunch and flavor that elevates simple baked potatoes. Baking instead of frying keeps the dish lighter without sacrificing taste or texture. A great way to bring a touch of nostalgia to your table with a healthier spin.