Recipe for March 2011.
With a lot of work to wrap up and my impending travel to India, I had to keep this one simple. I made Baked Potato Wedges from here. Rohit loves potatoes and this was a pretty easy way to get brownie points (evil laughter!)
Ingredients
4-6 Potatoes
1/2 tsp Cumin Seeds
6-8 Black Pepper corns
1 tsp Red chili flakes
2 tbps Olive Oil
1 tbps Lemon juice
Sea Salt
Instructions
1. Preheat the oven to 200 degrees Celsius and grease a baking tray with 1/2 tbps olive oil
With a lot of work to wrap up and my impending travel to India, I had to keep this one simple. I made Baked Potato Wedges from here. Rohit loves potatoes and this was a pretty easy way to get brownie points (evil laughter!)
Ingredients
4-6 Potatoes
1/2 tsp Cumin Seeds
6-8 Black Pepper corns
1 tsp Red chili flakes
2 tbps Olive Oil
1 tbps Lemon juice
Sea Salt
Instructions
1. Preheat the oven to 200 degrees Celsius and grease a baking tray with 1/2 tbps olive oil
2. Parboil the potatoes in water; drain cool and cut into wedges
3. Lightly roast the cumin seeds on a pan
4. For the Masala: Take the sea salt, roasted cumin seeds, peppercorns and red chili flakes in a mortar and crush coarsely
5. Put the potato wedges in a bowl and sprinkle 3/4th of the crushed masala over them, add the remaining olive oil and mix well together
6. Spread these evenly on the baking tray and and bake for 15 minutes (at 200 degrees C) or until done.
7. Sprinkle with the remaining masala and lemon juice and serve hot.
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