Who says cooking in Navratras has to be boring? While it certainly restricts your options, it also provides opportunity to try simple recipes. This recipe was inspired from our favourite cooking blog - Cooking Comically, but we made sure to use only Navratri-allowed ingredients.
Who doesn't like french fries and potato cutlets. But they all need to be deep-fried reducing their nutrition value. This recipe, however, calls for baking with minimal oil and does not compromise on the taste. We served it with a buttermilk-ranch dip but they probably taste the best with plain-old ketchup.
Ingredients
Potatoes - 5-6 medium sized
Olive oil - 1 tsp
Spice and herb mixture - dry rosemary, oregano, smoked paprika, white pepper, sea/rock/kosher salt
Method
1. Thoroughly rinse the potatoes and cut in mid-sized wedges leaving the skin on. Meanwhile, pre-heat the oven to 250C
2. Mix the wedges with olive oil and add the spice and herb mixture to coat evenly
3. Line up a baking try with parchment/butter paper and place the potato wedges with the skin facing down. Bake at 250C for about 30 minutes, tossing once in between
Who doesn't like french fries and potato cutlets. But they all need to be deep-fried reducing their nutrition value. This recipe, however, calls for baking with minimal oil and does not compromise on the taste. We served it with a buttermilk-ranch dip but they probably taste the best with plain-old ketchup.
Potatoes - 5-6 medium sized
Olive oil - 1 tsp
Spice and herb mixture - dry rosemary, oregano, smoked paprika, white pepper, sea/rock/kosher salt
1. Thoroughly rinse the potatoes and cut in mid-sized wedges leaving the skin on. Meanwhile, pre-heat the oven to 250C
2. Mix the wedges with olive oil and add the spice and herb mixture to coat evenly
3. Line up a baking try with parchment/butter paper and place the potato wedges with the skin facing down. Bake at 250C for about 30 minutes, tossing once in between
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