Saturday, November 5, 2011

Potato Wedges

4 medium potatoes
2 Tablespoon canola oil
2 Teaspoon Dried Fenugreek Leaves/Kasoori Methi
2 Teaspoon Chili Powder
1/4 teaspoon pepper Powder
1 Teaspoon salt

1. Scrub potatoes and rinse under cold water. Pat dry.

2. Cut each potatoes into wedges or thin steak fries (about 6-8 wedges per potato).

3. Add the potato wedges to a large mixing bowl with rest of the Ingredients. Toss meticulously to coat. Spread the potatoes over a baking sheet

4. Bake the potatoes at 425 degrees F for 20 minutes & turning to the other side for 10-15 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve