Baked Potato Wedges

I like potato wedges more than French fries and I like my potato wedges even better with the skin on. But I removed the skin this time because I was making it for my kids and I thought they might like it better this way. The potato wedges I am posting today are baked – so all the more reason to indulge without guilt. These taste great on their own or with tomato sauce or a mayonnaise dip. They’re super easy to put together and are sure to please little palates. Use a light hand with the seasoning and herbs as a little goes a long way here. I added a dash of dried basil. You could add rosemary or any other herb of your choice. I think these potato wedges make great sides for any meal. Just mix seasonings, toss and pop in oven to bake. That’s it. But remember to line the baking sheet with parchment paper. I didn’t, so I had a tough time turning them around. I didn’t turn them around. Instead I just let them bake as they were till they were cooked through and the undersides were starting to brown. I then grilled the last 10 minutes so that the tops turned golden. I am sending these to Srivalli’s Blogging Marathon – Kid’s Party – Finger Food, to Kalyani’s “Kids Delight – Party Ideas” , to Srivalli’s Summer special Mela and to Sowmya’s Crazy for Potatoes event. Prep time: 5 mins Baking time: 40-50 mins Serves: 4-5 Ingredients Potatoes – 3 large cut into wedgesSalt to tasteBlack pepper powder – ¼ tspOlive oil – 1 tbspDried Basil – ¼ tsp Method 1.      Preheat oven to 200 C. Line a baking sheet with parchment paper. 2.      Wash potatoes well, peel and cut into wedges. You could leave the skin on if you like it that way. I removed the skin so that it’s easier for my kids to eat them. 3.      In a bowl, mix oil, salt and black pepper powder and herbs and mix well. You can add a pinch of your favourite herbs if you wish to – rosemary or basil or whatever you fancy. Mix well. Throw in the potato wedges and toss well to coat. 4.      Place potato wedges on the parchment lined baking sheet and bake for 30-40 minutes or till tender. Check every 15 minutes or so and turn them...

Potato Masala/Potato Thokku – Traditional side dish

This potato thokku is a hot, spicy, pucca tamil (south-indian) masala curry that goes splendidly well with rice and sambar or rice and rasam. It is a thokku, meaning it is that wonderful glossy, concentrated, flavour bursting semi-gravy state that tastes so good with rice. This potato masala is terrific for a traditional banana leaf saapadu. But this is an easy dish to prepare, needs no great technique or expertise. You could add in green peas along with the potatoes to make a potato-peas masala. Did I tell you about my family’s sambar and potato thokku formula? I must have. It is our staple menu for special days, festivals and many other ordinary days in between. Like Senthil-Goundamani and Viswanathan-Ramamurthi, Sambar and potato thokku are inseparable. Sambar means potato thokku, potato thokku means Sambar, anything else and it would be a God-mistake (Deiva-kutham). Prep time: 10 minsCooking time: 25 mins:Serves: 4 Ingredients Potatoes – 1/4 kilo boiled and cubedOnion – 1 large chopped fineTomato – 1 large chopped fineGinger – 1 inch piece peeledGarlic – 6 cloves with peelGreen chillies – 1-2Red chilli powder – 1 tbspTurmeric powder – 1/4 tspCurry leaves – 1 stemCoriander leaves – a handful chopped for garnishingMustard seeds – 1/2 tspOil – 2 tbsp + 1 tspSalt to taste Method 1.      Boil potatoes in a pressure cooker till tender yet firm. Let cool, peel and cube them. Set aside. 2.      Grind ginger, un-peeled garlic and green chillies with a little water to a nearly smooth paste. Set aside. 3.      In a kadai/skillet heat 2tbsp oil. When hot, add mustard seeds and when they crackle add curry leaves. Throw in the chopped onions and sauté till translucent. Add the chopped tomatoes and sauté for 2 minutes. 4.      Add the ground ginger-garlic-green chilli paste and sauté for 1-2 minutes. Add the turmeric powder and red chilli powder and mix well. 5.      Add one cup water and mix well. Add salt, taste and adjust seasoning. When the water comes to a boil, tip in the cubed potatoes. Cover and cook for 5-7 minutes till the potato and masala are well mixed and the potato masala has reduced to a thokku (thick gravy) consistency. 6.      Uncover and drizzle a tsp of oil along the edges of the kadai/skillet. Mix well and cook uncovered for 5-6 minutes till the oil separates and the potatoes have coloured. Garnish with chopped coriander...

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