BAKED POTATO WEDGES
Ingredients:
6 tbs olive oil
8 pips garlic crushed
2 large russet potatoes
3 tbs corn flour
1 ½ tsp salt
1 ½ tsp fresh black pepper powder
½ tsp kashmiri red chillie powder
½ tsp garlic powder
Method:
Warm the olive oil till hot in a pan. Add in the crushed garlic pieces.
Remove the pan and let the garlic infuse well in the oil. Set aside.
Parboil the potatos with the skin. Do not over boil the potatoes.
Remove the potatoes and let it cool. Then cut them into wedges.
Put the potatoes into a large bowl. Pour only the infused oil in.
Now add in all the other ingredients. Mix gently untill well combined.
It is important to make sure that the corn flour coats all the pieces well.
Lay the pieces on a baking tray, lined with a aluminum foil without over lapping.
Bake in the preheated oven 180 degrees C, for about 20 to 30 minutes,
untill they are golden brown and crisp. Serve with tomato or chillie sauce.
Ingredients:
6 tbs olive oil
8 pips garlic crushed
2 large russet potatoes
3 tbs corn flour
1 ½ tsp salt
1 ½ tsp fresh black pepper powder
½ tsp kashmiri red chillie powder
½ tsp garlic powder
Method:
Warm the olive oil till hot in a pan. Add in the crushed garlic pieces.
Remove the pan and let the garlic infuse well in the oil. Set aside.
Parboil the potatos with the skin. Do not over boil the potatoes.
Remove the potatoes and let it cool. Then cut them into wedges.
Put the potatoes into a large bowl. Pour only the infused oil in.
Now add in all the other ingredients. Mix gently untill well combined.
It is important to make sure that the corn flour coats all the pieces well.
Lay the pieces on a baking tray, lined with a aluminum foil without over lapping.
Bake in the preheated oven 180 degrees C, for about 20 to 30 minutes,
untill they are golden brown and crisp. Serve with tomato or chillie sauce.
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