Tandoori-Garlic Potato Wedges

People say ‘Diamonds are💍💍 girls best friends’, but for me replace them with potatoes🥔🥔 and I’ll be your friend for life 🤣😂 I made this oven roasted Tandoori-Garlic potatoes. All I can say is there is nothing like crispy tandoori-garlic oven-baked potato wedges that are soft on the inside, and crunchy on the outside with a good kick of seasoning and garlic. Also, the good news is NO pre-soaking or parboiling is needed for these babies! And here goes the recipe:

Ingredients: Serves 3

4 medium sized white potatoes, peeled, rinsed and soaked in ice cold water
Olive oil to drizzle on top
2 teaspoons unsalted garlic powder
salt to taste
1 tsp unsalted tandoori masala powder
1 teaspoon paprika or red chili powder

Method:

*Preheat oven to 350F. Line 1 large baking tray with parchment paper and set it aside.
*Cut each potato in half lengthways, then cut into the wedges by cutting each half of the potato lengthwise.
*Lay down all the wedges in a single layer on the baking tray. drizzle olive oil and spread it well with the silicon brush.
*Coat each wedge with garlic powder, tandoori masala, and chili powder. Sprinkle salt according to your taste.
*Bake for 30-35 minutes, turning wedges halfway through, until they turn golden brown. Prick them with a fork to test if they are cooked well from inside.
*Top it with cilantro, and serve it with ketchup 🙂

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

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