Here's a dish that I learnt from a very good friend and second mother to me, Nina Kedar. Its quick and easy to make. It's baked, so not too unhealthy. Perfect for an impromptu snack or appetiser and so so so delicious. The original recipe calls for oil and red chilli powder, but I improvised a little with some delicious chilli oil that I have at home and it turned out super! Can't wait for Nina to come and try it.
Ingredients
Potatoes
Schezwan chilli oil
Salt
Method
Wash and clean the potatoes. Slice them into slim wedges with the skin on and soak them in water for about 30 minutes. Drain the water and pat them dry.
Coat one side of the wedges lightly with the oil and place them on a baking tray (oil side up). Sprinkle some salt over the lot and put them in the oven for about 15 minutes. Make sure they don't start burning up.
Serve hot and enjoy.
That's it!!!
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| Picture by ime © |
Potatoes
Schezwan chilli oil
Salt
Method
Wash and clean the potatoes. Slice them into slim wedges with the skin on and soak them in water for about 30 minutes. Drain the water and pat them dry.
Coat one side of the wedges lightly with the oil and place them on a baking tray (oil side up). Sprinkle some salt over the lot and put them in the oven for about 15 minutes. Make sure they don't start burning up.
Serve hot and enjoy.
That's it!!!
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