Potato Wedges

There ain’t no side that goes well with a generous lunch as a plate of beautifully slow cooked oven baked potato wedges. Its time to spice it up a bit!

You may also like Potato Cauliflower Stir Fry, Crispy Baked Potato Fries and Roasted Baby Potatoes.

Potato Wedges

Furthermore, I would like to give some suggestions for potato wedges. Firstly, select the potatoes which are firm. When choosing potatoes, make sure there are no green patches because it will affect your stomach. Further, don’t buy sprouting potatoes unless you are going to use on the same day itself. If any eyes cut them off with a knife. Secondly, Clean the potatoes well. Don’t scrub so hard that the skin begins to peel off. Be gentle while cleaning them. Finally, Adjust the baking time based on your oven. So keep an eye on your oven all time because it might get charred if you overcooked it!

Potato Wedges 2016-11-17 06:36:03

Serves 3    There ain't no side that goes well with a generous lunch as a plate of beautifully slow cooked oven baked potato wedges. However there's a new ingredient in town this time, its time to spice it up a bit!                             Print        Prep Time   00:10        Cook Time   00:30        Total Time   00:40

Prep Time   00:10        Cook Time   00:30        Total Time   00:40                      Ingredients

1. 300g potatoes
2. 2 tbsp olive oil
3. 1/2 tsp salt
4. 3/4 tsp red chili powder          Instructions
5. Clean the potatoes well. Don't scrub so hard that the skin begins to peel off. Be gentle while cleaning them.
6. Then cut the potato in half lengthwise, then cut those halves into thirds.
7. Then soak the potato wedges in cold water for 15 mins.
8. Drain the water completely and pat dry with the help of a kitchen towel.
9. Then coat the wedges with olive oil, salt and red chili powder in a wide bowl.
10. Meanwhile, preheat the oven to 220 degrees. then place a sheet of aluminum foil on the baking tray and grease it.
11. Spread these wedges over the baking tray evenly in a single layer.
12. Then brush the leftover marinade over the wedges.
13. Then place the tray to the oven and bake it for 15 to 20 mins or until it becomes golden brown.
14. Remove the tray from the oven by using oven mitts, then flip the wedges by using tongs.
15. Bake it another 15 mins, remove it from the oven and then transfer it to the serving plate.          Notes
16. When choosing potatoes, make sure there are no green patches because it will affect your stomach.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Potato Wedges

Serves 1
Prep Time: 00:10
Cook Time: 00:30
Total Time: 00:40

Ingredients

• 300g Potatoes
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 3/4 tsp Red Chili Powder

Instructions

• Clean the potatoes well. Don't scrub so hard that the skin begins to peel off. Be gentle while cleaning them.
• Then cut the potato in half lengthwise, then cut those halves into thirds.
• Then soak the potato wedges in cold water for 15 mins.
• Drain the water completely and pat dry with the help of a kitchen towel.
• Then coat the wedges with olive oil, salt and red chili powder in a wide bowl.
• Meanwhile, preheat the oven to 220 degrees. then place a sheet of aluminum foil on the baking tray and grease it.
• Spread these wedges over the baking tray evenly in a single layer.
• Then brush the leftover marinade over the wedges.
• Then place the tray to the oven and bake it for 15 to 20 mins or until it becomes golden brown.
• Remove the tray from the oven by using oven mitts, then flip the wedges by using tongs.
• Bake it another 15 mins, remove it from the oven and then transfer it to the serving plate.

By Santhi Therese
The Indian Claypot