I cant even begin to explain how incredibly beautiful the weather was yesterday afternoon when it turned all cloudy and dark with howling winds giving everyone a strong feeling of rain. And just when we began to get the smell of rain, it was like as if we were woken up from a blissful dream.
It was late in the evening when we realized that the sky had turned blue and the rain clouds had drifted away from our city. And that meant the weekend was going to be another normal one. Well, nothing exciting coming up so I am back to my old weekend plans of some cooking and friends and evenings outdoors for strolls and fresh air.
To make the evening more charming, I decided to make some hot fries thinking that it would rain and we could enjoy them watching the rain from the balcony. And that is why I went on to try out the potato wedges which I usually don't remember to make because we always have them when we dine out for pizzas.
I was lucky to find an interesting version for this recipe and instead of frying them, I baked them. They turned yummy with the seasonings used and when paired with the chilli mayo dip, it was a heavenly snack for a pleasant spring evening.
INGREDIENTS:
8 garlic cloves, minced or grated
6 tbsp extra virgin olive oil
2 potatoes each cut into 12 wedges parboiled.
3 tbsp. cornflour
1 tsp salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp red chilli powder
HOW TO MAKE:
For the chilli mayo dip, you can remove some mayo (3 tbsp) in a small bowl, add grated garlic, chilli sauce or ketchup (1 tsp) and a few drops of water and mix well to get a smooth paste.
It was late in the evening when we realized that the sky had turned blue and the rain clouds had drifted away from our city. And that meant the weekend was going to be another normal one. Well, nothing exciting coming up so I am back to my old weekend plans of some cooking and friends and evenings outdoors for strolls and fresh air.
To make the evening more charming, I decided to make some hot fries thinking that it would rain and we could enjoy them watching the rain from the balcony. And that is why I went on to try out the potato wedges which I usually don't remember to make because we always have them when we dine out for pizzas.
I was lucky to find an interesting version for this recipe and instead of frying them, I baked them. They turned yummy with the seasonings used and when paired with the chilli mayo dip, it was a heavenly snack for a pleasant spring evening.
INGREDIENTS:
8 garlic cloves, minced or grated
6 tbsp extra virgin olive oil
2 potatoes each cut into 12 wedges parboiled.
3 tbsp. cornflour
1 tsp salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp red chilli powder
HOW TO MAKE:
- Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
- Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
- Add the potatoes to the bowl with the garlic mixture and toss to coat. Microwave the potatoes with this mixture for 90 seconds.
- Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
- Serve with ketchup, mayo or sour cream.
For the chilli mayo dip, you can remove some mayo (3 tbsp) in a small bowl, add grated garlic, chilli sauce or ketchup (1 tsp) and a few drops of water and mix well to get a smooth paste.
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