Crisp & Crunchy Herbed Potatoes

March 31, 2020

Year-round I coat potato wedges with polenta corn meal before baking to produce a gorgeously golden, crisp shell.

I was thrilled to discover that coating with matzo meal produces a virtual identical result.

Boil, shake 'n bake for perfect potatoes every time.

Crisp 'n Crunchy Herbed Potato Wedges

8 potatoes, peeled and cut in wedges
1/4 cup matzo meal
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil 
3 tablespoons fresh rosemary
Crushed garlic

1: Bring a pot of salted water to the boil, add salt and boil potatoes for 10 minutes till just tender. Preheat oven to 200 C while potatoes are boiling.
2: Mix matzo meal and seasoning together, drain potatoes well, and toss in the seasoned matzo meal mixture to coat on all sides.
3: Heat oil in an appropriately sized baking dish to allow potatoes to all lie flat, add rosemary and garlic when oil is hot, and then add potatoes.
4: Bake open for approximately 40 - 50 minutes till golden and crunchy and remove with a slotted spoon to reduce oil.

COOK'S NOTES: These remain crunchy even when made in advance. Delicious when eaten cold too or served as a snack with salsa-style dipping sauce. You can also add grated cheese and sour cream to leftover potatoes and bake for a nacho-style dining experience. Replace matzo meal with polenta post-Pesach.

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