Friday, August 12, 2011

Baked Garlic Potato Wedges

Adapted from

Organic Red Potato - 3 big, cut into long wedges, 12 wedges from each potato
Olive Oil - 2 tbsp
Garlic Cloves - 5, grated
Cornstarch - 3 tsp
Red Chili Powder - 1/4 tsp
Paprika - 1/4 tsp
Fresh ground black pepper - 1/4 tsp
Turmeric - a pinch

Mix the grated garlic with the olive oil in a small saucepan and heat it on low fire. Once the oil is warm, keep aside for the oil to be infused with the garlic flavor.

Put the potato wedges in a big pan, cover with sufficient water and bring it to boil. Cook for 5 minutes till the wedges get slightly tender.

Remove from heat and drain well. Keep aside in a bowl to cool down for a few minutes.

Preheat oven to 400F.

Pour the garlic infused olive oil on the potato wedges. Now add salt, pepper, chili powder, paprika and cornstarch and rub gently so that all the wedges are coated with the cornstarch. Sprinkle some more paprika on top.

Arrange the wedges on a foil lined baking sheet and bake for 35 minutes till they are golden brown and crispy on the outside.

1 comment:

Roshan said...

the potato looks nice and crispy