Preparation Time : 1 hour
For marination : 5 minutes
Cooking Time : 10 to 12 Minutes
Serving : 4 members
Description
Potato wedges. Two days back my friend Meera Aboo Thamby s Hubby was invited home for lunch as he was here on a 2 weeks holiday to India from U.K. He stopped eating rice or deep fried items as his health issues demanded so. Me and Healthy cooking are far apart from each other. But had to gear up and do something to entertain him with a good healthy spread. Came up with this potato wedges as a substitute to balance the carbohydrate in his diet. My first try but turned out well. I made a clear soup with four salads and barbecued mutton ribs,grilled fish and a whole tandoori chicken with wheat bread. Meeras hubby was so happy as no one served him what he wanted from the time he started his holiday here.
Ingredients
Ingredients | Quantity |
|---|---|
| Potatoes | 4 cut into thick wedges |
| Olive oil | 2 teaspoons |
| Rock salt crushed | to taste |
| Pepper crushed | to taste |
| Dried oregano | 1/2 teaspoon |
| Dried basil | 1/2 teaspoon |
| chilli flakes | to taste |
| Dried thyme | 1/2 teaspoon |
Method
- Mix all ingredients together and set aside for one hour . Preheat oven at 180 degree Celsius .
- Cover the base of a baking try with foil paper . Arrange the marinated potato wedges evenly apart from each other over the foil paper and bake for 7 to 8 minutes on one side .
- When the sides start to crisp turn over and bake for another 3 to 4 minutes .
- Once the potatoes are cooked through and soft inside and crisp out side remove and serve immediately with tomato sauce , mayonnaise , sour cream or cheese spread .
- Incase you don’t have all the dried herbs mentioned can substitute with finely chopped coriander leaves and fresh basil ( thulasi leaves ) .
