| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Low-fat, Snacks, Indian |
8 |
Appetizer |
INGREDIENTS
| 2 |
lb |
Potatoes; peeled |
| 2 |
ts |
Olive oil |
| 1/4 |
ts |
Ground turmeric |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Red pepper powder |
| 1/4 |
ts |
Salt |
|
|
Black pepper |
INSTRUCTIONS
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"
<DEBKUHNEN@classic.msn.com> on Sep 19, 97
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