Baked Italian Potato Wedges Recipe

Nabeel’s Tiffin menu for the week is almost fixed – 2 days roasted Makhana, 2 days Stuffed Paratha and 1 day Homemade French fries. It’s adhered to so religiously that even the days for each snack is fixed. It may seem boring to you and me but Nabeel loves his Tiffin snacks and looks forward to them at the beginning of the week. However, this New Year I have decided to break away from the monotonous routine and introduce new Tiffin treats which he may accept easily.

Print Recipe

Baked Italian Potato Wedges Recipe

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

MetricUS Imperial

Ingredients

• 1 big potato enough as one time Tiffin snack for an under 5 child
• dried oregano
• chilli flakes
• Salt
• vegetable oil

Servings MetricUS Imperial Ingredients 1 big potato enough as one time Tiffin snack for an under 5 child dried oregano chilli flakes Salt vegetable oil

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Step 1 Wash and scrub the potato well. Cut it into wedges as shown below.
2. Step 2 In a bowl toss the potato wedges with oregano, chilli flakes, salt and generous amounts of oil. Let the wedges sit till you set the oven.
3. Step 3 Pre-heat the oven to 200C for 10mintues.
4. Step 4 Once the oven is ready, place the wedges on a baking tray and apply remaining marinade from the bowl over the wedges.
5. Step 5 Bake the wedges for a good 20 – 25min or till the potatoes are soft and cooked.
6. Step 6 Remove from oven and serve immediately or transfer to a tiffin box.
7. Step 7 You can serve a dip with the wedges. We enjoy the Baked Italian Potato Wedges as it is.