Monday, December 15, 2014

Baked Potato Wedges

It was one of those days where the sudden craving for potato wedges creeks in your mind but the thought of deep frying stops your craving! Well it did not happen this time, as I kept my craving for potato wedges but instead of deep frying, turned my oven on!
These are amazing starters/appetizers, very easy to make and delicious to taste. But these do take a while to bake. So if your planning a large batch, plan ahead.
This recipe calls for the minimum ingredients mostly available in the kitchen, so you can satisfy your craving anytime any day!
This is a great kid-friendly recipe as my toddler loved them for his evening snack.


Serves 2 - 3
Ingredients Required:
Large Size Potato - 4
Olive Oil - 1/4 cup
Salt - to taste
Black Pepper - to taste
Dried Basil - 1 tsp
Garlic/Onion Powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Corn Flour - 2 tblsp

How to make?
Wash the potatoes with cold water.
Cut them lengthwise and then slice around 3 - 4 wedges from each half. Repeat this for the rest.
In a large mixing bowl, add the potato wedges and all the other ingredients.
Toss well with your hands so all the ingredients are mixed well.
Let it marinate for 20 odd minutes.
Meanwhile, preheat your oven to 450.
Line a baking sheet with aluminium foil and spray oil.
Line the wedges side by side.
Bake for 45 odd minutes, depending on your oven + or - 10 minutes, turning the wedges after the first 30 minutes.
Remove when golden brown and crisp.
Serve with tomato ketchup.

Notes:
Seasoning is up to your taste.
You can substitute garlic powder with minced garlic.
Dried basil can be substituted with freshly chopped basil leaves.
Other fresh dried herbs can be added for different flavor.
Can sprinkle Parmesan Cheese at the end before serving.
If you would like a less spicy version, skip the chilli powder.
Corn Flour is to give a nice crisp to the wedges.

Event Announcement: Holiday Baking with Sugar & Spice