2 lb potatoes; peeled
2 teaspoon olive oil
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper powder
1/4 teaspoon salt
1 black pepper
Directions: How to Cook Spicy Potato Crisps
The fragrant hit of turmeric, cumin, coriander and red pepper powder adds a delectable touch to these crispy oven-fried potatoes. They are delicious as part of a meal or as a snack and are a favorite Indian treat.
Preheat oven to 425 degrees. Slice the potatoes lengthwise into 1/2-inch slices. Cut the slices lengthwise into 1/2-inch-wide fries. Soak the potatoes in cold water for 5 minutes. Drain the potatoes and dry thoroughly between dish towels.
In a bowl, combine the oil, turmeric, cumin, coriander and red pepper powder. Add the potatoes and toss to coat. Arrange the potatoes in a single layer or a non-stick baking sheet. Bake in the oven for 20 minutes or until the potatoes start to brown. Remove the baking sheet from the oven. Turn the potatoes over and bake them for 15 to 20 minutes more or until the potatoes are cooked and have a deep golden-brown crust. Remove from oven. Sprinkle with salt and black pepper; if desired. Serve immediately.
Yield: 8 appetizer servings or 4 main course servings
95 calories per serving: 2 g protein 1 g fat 19 g carbohydrate 8 mg sodium 0 mg choleserol
Source: Indian Light Cooking; Ruth Law Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen"
Recent comments and reviews for this recipe:
No comments, so be the first!
Add your comment: