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
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
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
The current event I am guest hosting –Kids Delights
Also linking to my own Fast Food NOT fat Food Event