Parboil the cubed potatoes. Put them in a pot and cover them with water. Add a pinch of salt.
Cover and bring to a boil over high heat. About 5-7 minutes.
Uncover and cook at a rolling boil for 5 more minutes until slightly soft.
Drain and rinse with cold water.
Dab dry with a paper towel and put into a bowl.
Mix the cornstarch, cornmeal, salt and pepper in a bowl until combined. Add to the bowl with the potatoes.
Drizzle on the oil or broth and mix well so they are covered.
Spread out on a parchment lined baking sheet.
Bake covered for 30-35 minutes, until potatoes are golden and soft.
Meanwhile make the paprika sauce by putting everything into a blender and blending until smooth and creamy.
Serve with sauces!
Notes
Oil will help the coating stick better, but broth will work as well.
If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
Sauce makes 1 ½ cups.
Nutrition facts includes sauce divided into 4 servings (6 tablespoons each). This is most likely more than you will use so keep that in mind.