Baked masala potato wedges


My friend complained to me today that she wouldn’t be making most of the recipes she liked on my blog, because they weren’t “healthy” enough. So here is one, for my calorie conscious (I think most f us are now) friends..

These baked potato wedges have been doing rounds on Pinterest for quite some time now, and out of the 2-3 methods that I tried, I like this Indianised paprika version the most.

The baking part here is somewhat time consuming, but otherwise, I do it for evening snacks after reaching home.

What you require :

  • 5-6 medium sized potatoes
  • Salt
  • Pepper
  • 1 and half tsp Garam masala
  • Chilli powder
  • 1 teaspoon lemon juice
  • Just 1 teaspoon olive oil

Wash and clean the potatoes and cut them length-wise into wedges. I prefer to keep the skin intact, it gets deliciously crisp.

Rub the wedges with a mixture of salt, chilli powder, garam masala and any other mixture of powdered herbs, if available. Drizzle the 1 teaspoon of oil and mix well.

IMG_6455

The salt makes the potatoes release water, and hence very little oil is required for baking.

Line a tray with aluminum foil and bake at 180 degrees for 30 minutes, flipping it over after 15-18 minutes.

Or line them on a non-stick pan, cover and cook for 10 minutes, flip and repeat for another 10-15 minutes.

After waiting patiently for 30 minutes, baked masala potato wedges are ready.

Serve with ketchup , or take a fork and grab it one by one.

Tip: The wedges are extremely hot, careful when you put it in your mouth.

with WM

Cheers!

R

One thought on “Baked masala potato wedges

  1. Pingback: Parsley Chicken Filet Burger | Sizzle & Drizzle

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