The first recipe which I tried with my Hamilton Beach OTG are the baked potato wedges. But since I never clicked a good picture, I did not share it with you all. Today I again made these potato wedges and they were so good that I could not stop myself from blogging about these. The baked potato wedges are crispy on the outside and tender and soft at inside. You have to finish them soon when they are still hot. After they cool, they lose their crispiness.
Potatoes have zero cholesterol. They are rich in calcium which promotes bone health. Iron and vitamin B6 promotes overall health. Since they are rich in vitamin B6, it plays an important role in energy metabolism.
Addition of olive oil makes these wedges healthier. Kids love these baked potato wedges. You can reduce the red chili flakes quantity in the recipe if your kid does not like spicy food. But these wedges are an ultimate finger food to give to toddlers too. When your child returns home from tuitions, you can keep these baked potato wedges ready on the dining table and I assure you that they will be over within few minutes.
Very simple and easy to make. Serve the baked potato wedges with chili garlic sauce or mayo as starters for a party and impress your guests.
Ingredients: Prep. Time: 60 Minutes, Serves: 2
4 medium sized potatoes
4 tablespoon olive oil
1 tablespoon ginger-garlic paste
2 tablespoon red chili flakes
3 tablespoon Italian seasoning
1 tablespoon rosemary (optional)
¼ cup water
½ teaspoon salt to taste or as needed
Procedure:
1) Pre-heat the oven at 200 C for 10 Minutes.
2) While the oven is getting pre-heated, wash the potatoes. Peel them and cut into ½ inch thick wedges.
3) Ensure that thickness is almost same for all the wedges for even baking.
4) Add them to a mixing bowl. Add olive oil, ginger-garlic paste, red chili flakes, rosemary, Italian seasoning, salt and mix well with clean hands. Let all the potato wedges be covered by oil and seasonings.
5) Line the baking tray with aluminum foil. Arrange the potato wedges in a line. They should not be over-lapping each other.
6) Sprinkle ¼ cup water in the baking tray.
7) Bake this at 200C for 30 Minutes.
8) After 30 Minutes, carefully take out the baking tray and turn all the potato wedges to the other side.
9) Again keep the baking tray with turned potato wedges in the oven and further bake for 20 Minutes at the same temperature.
Check this for more snacks recipes and here for potato recipes.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest4 medium sized potatoes
4 tablespoon olive oil
1 tablespoon ginger-garlic paste
2 tablespoon red chili flakes
3 tablespoon Italian seasoning
1 tablespoon rosemary (optional)
¼ cup water
½ teaspoon salt to taste or as needed
Procedure:
1) Pre-heat the oven at 200 C for 10 Minutes.
2) While the oven is getting pre-heated, wash the potatoes. Peel them and cut into ½ inch thick wedges.
3) Ensure that thickness is almost same for all the wedges for even baking.
4) Add them to a mixing bowl. Add olive oil, ginger-garlic paste, red chili flakes, rosemary, Italian seasoning, salt and mix well with clean hands. Let all the potato wedges be covered by oil and seasonings.
5) Line the baking tray with aluminum foil. Arrange the potato wedges in a line. They should not be over-lapping each other.
6) Sprinkle ¼ cup water in the baking tray.
7) Bake this at 200C for 30 Minutes.
8) After 30 Minutes, carefully take out the baking tray and turn all the potato wedges to the other side.
9) Again keep the baking tray with turned potato wedges in the oven and further bake for 20 Minutes at the same temperature.
Check this for more snacks recipes and here for potato recipes.