Crunchy garlic potatoes

This delicious side dish is the perfect partner with grilled chicken, fish or beef, tofu or tempeh. Potatoes are a good source of lipoec acid which is an antioxidant nutrient beneficial for everyone, especially diabetics.

Ingredients

1 lb (450g) potatoes (preferably new potatoes)
8 large garlic cloves, peeled
2 eggs
6 – 8 tbsp yellow cornmeal
Fresh parsley

Instructions

Preheat oven to 356°f (180°c).

Wash and scrub potatoes well. In a large pot, boil the potatoes and garlic in salted water for about 12 -15 minutes until just cooked. Drain the potatoes and reserve the garlic cloves. Take the skin off the potatoes as soon as possible. Chop the garlic cloves roughly and with a small skewer insert the pieces into the potatoes.

In a small dish, lightly beat the eggs and dip the potatoes into the egg mixture and then into the cornmeal. Press the cornmeal well onto the potato and dip again into the egg mixture.

Put the potatoes on a well-oiled baking tray and cook in a moderate oven for about 10 – 15 minutes until golden and crusty.

Garnish with parsley and serve with any grilled meat or vegetarian protein dish.