Ingredients with Measurements:
- 4 medium-sized potatoes, washed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon ajwain seeds
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- Salt, to taste
- Fresh cilantro leaves, chopped (optional)
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the ajwain seeds, red chili powder, cumin powder, garlic powder, and salt.
3. In a large bowl, toss the potato wedges with olive oil until they are well coated.
4. Add the spice mixture to the bowl of potato wedges and toss until the wedges are evenly coated with the spices.
5. Line a baking sheet with parchment paper and arrange the potato wedges in a single layer on the sheet.
6. Bake the potato wedges in the preheated oven for 25-30 minutes, or until they are crispy and golden brown.
7. Once done, remove the potato wedges from the oven and let them cool for a few minutes.
8. Garnish with fresh cilantro leaves (optional) and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 2g
Sodium: 150mg
Substitutions for ingredients:
- If you don't have ajwain seeds, you can substitute with caraway seeds or fennel seeds.
- If you don't have red chili powder, you can substitute with cayenne pepper or paprika.
- If you don't have garlic powder, you can substitute with minced garlic.
Variations:
- You can add other spices like turmeric, coriander powder, or garam masala to the spice mixture for a different flavor.
- You can also add grated Parmesan cheese to the spice mixture for a cheesy twist.
Tips and tricks:
- Make sure to cut the potato wedges evenly so that they cook evenly.
- If you want the potato wedges to be extra crispy, you can soak them in cold water for 30 minutes before baking.
- For a healthier version, you can use an air fryer instead of baking in the oven.
Storage instructions:
You can store the leftover potato wedges in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potato wedges, preheat the oven to 350°F (180°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the potato wedges on a platter with a side of ketchup or mayonnaise for dipping.
Garnishes:
Garnish with fresh cilantro leaves (optional).
Pairings:
These potato wedges pair well with burgers, sandwiches, or as a side dish to any meal.
Suggested side dishes:
Serve with a side of coleslaw or a green salad.
Troubleshooting advice:
- If the potato wedges are not crispy enough, bake them for a few more minutes until they are golden brown.
- If the potato wedges are too salty, reduce the amount of salt in the spice mixture.
Food safety advice:
Make sure to wash the potatoes thoroughly before cutting them into wedges.
Food history:
Ajwain seeds are commonly used in Indian and Middle Eastern cuisine and are known for their digestive properties.
Flavor profiles:
These potato wedges are spicy, savory, and slightly bitter from the ajwain seeds.
Serving suggestions:
Serve hot as a snack or as a side dish to any meal.
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Region: Indian