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Baked Crunchy Potatoes PDF Print E-mail
Ingredients (use vegan versions):
  • Proportions are approximate, I didn't measure ;-)
  • 4 - 6 potatoes (I used new potatoes)
  • few drops olive oil or sesame oil
  • 2 cloves garlic, crushed
  • 1 teaspoon paprika
  • 1 teaspoon dried cilantro (or fresh, if available)
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon bazil
  • 1 teaspoon dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Directions:

Wash potatoes, leave skin on (more nutrients that way) Cut potatoes into small cubes or wedges, about 1/2" to 3/4" (1 - 2 cm) Rinse in cold water and add the oil.

Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag. Add potatoes, and shake.

Place on a baking sheet sprayed with non-stick spray (I used PAM)

Bake at 350 for 40 minutes, turning at half-way point.

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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