Spicy Baked Potato Wedges (Oven Roasted Rosemary Garlic Potatoes)

In time for the wonderful event run by Priya of Mharro Rajasthan  We had just come home armed with a 10lb bag of pink potatoes from Sam’s Club; Aipi has used the two herbs/ spices that I love THE most, namely Rosemary and Garlic (can never go wrong with this combo folks) and third, it was a low-oil consumer dish which is what I am aiming to do all the time. My friend locally had made this, not with these spices, at her son’s party last year and even then I’d made mental notes to try it. There is a right time for everything, correct, including some thing as insignificant as making a particular sabzi in a particular way.  So here’s my tribute to my wonderfully talented blogger friend.

Ingredients I used were Olive oil, homemade curry powder, crushed dry rosemary and freshly minced garlic

Here's how I did it

Ingredients

12 medium sized potatoes cut into wedges

1 tbsp crushed Rosemary

2 tbsp crushed fresh garlic (about 6 cloves)

2 tbsp Curry Powder

3 tbsp Olive Oil

Salt to taste

Preparation

Set Over to 400 degrees

In a deep utensil, mix oil and spices and salt 

Split the potatoes into 4 manageable portions, add the spice-oil mix and turn so that all the taters are equally spiced. repeat till the last of them is done.

Spread in a single layer on a baking pan - I used two pans.

Bake for 20 minutes

Set to Broil (this helps with roasting/browning)

Cook for 3 – 5 minutes

Serve hot with Chappatis or like I did with Hot rasam J

Cut Into Wedges

Season with Olive Oil, Rosemary,Garlic, Salt and Curry Powder

Bake at 400 for 20-25 minutes and Serve on a Platter :)

Or a Plate

The current event I am guest hosting  -Kids Delights

Also linking to my own Fast Food NOT fat Food Event