Crunchy on the outside and soft on the inside, these vegan baked potatoes with cornmeal crust make the perfect side dish.
1 kg/ 1.1 lbs potatoes
2 tablespoons olive oil (see note)
3 tablespoons cornmeal
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon paprika powder
½ teaspoon smoked paprika powder