Saturday, November 2, 2013

Garlicky Potato Wedges

Potato wedges is a perfect snack and a perfect accompaniment. Even more, when the wedges are baked and not deep fried. There are many ways to bake potatoes. It is the snack that you can keep in the oven and forget for about half n hour till it dawns the golden cover and is ready to give you that crunch. You must have figured out by now that there was no particular reason for me to make them. Potatoes always give such a warm feeling. Also I noticed that we had bought like 2-3 kilos of potatoes and haven't used much. The wedges were delicious, crunchy, soft and flavorful.

I can go on about how amazing they were but first let me take you through this beautiful recipe.

Garlicky Potato Wedges
Serves 3
Recipe Source: Purple Foodie

1. 3 potatoes
2. 6 cloves garlic
3. 1/4 tsp red chilli powder
4. 3/4 tsp freshly ground black pepper
5. 5 tbsp olive oil
6. 3 tbsp corn flour
7. 1/2 tsp ginger powder (I used 3/4 tsp grated ginger)
8. 1 1/2 tsp sea salt (I used about 1 tsp normal salt)

Wash the potatoes well. Soak them on a paper towel to remove the moisture. Cut about 8-9 wedges out of each potato. Heat the chopped garlic cloves and the oil together for about a minute. Heating up the garlic and oil together will infuse the oil with the garlic flavor. Now take a tbsp of oil and the garlic out, leaving behind the rest of the oil. Toss the wedges with this 1 tbsp of oil and garlic in a bowl to coat them well. Preheat the oven to 225 degree Celsius. Now bake the potatoes for about 5-6 minute in the oven (I kept them in the same bowl in the oven). The potatoes will start getting translucent around the edges. Now mix the corn flour, salt, black pepper, red chilli powder and ginger together. Sprinkle this mixture over the potatoes to coat them well (turn the potatoes and apply the mixture to the other side as well). Now spread a baking sheet on the baking tray and pour over the rest of the oil on it. Place the potato wedges on this baking sheet. Bake them at the same temperature for about half n hour or by the time till they turn golden brown.

These wedges were so crunchy from outside and soft from inside. The garlic was working really well. The wedges looked nice, smelled nice and tasted nice. I don't think you  need a fourth. So go ahead, bake these wedges and get ready for a dance of flavors & textures inside the mouth.

Have fun :)

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