December 18, 2010

Glazed Crispy Potatoes (Version 2)

  • 3 potatoes, peeled and cut into fingers like for french fries
  • 2 crushed garlic cloves
  • 1 tsp red chilli powder
  • 2 tsps tomato sauce
  • salt to taste
  • 1 1/2 tbsps oil
For sauce:
  • 1 tbsp tomato sauce
  • 1 tsp red chilli sauce
  • 2 tsps vinegar
  • 2 crushed garlic cloves
  • 1 1/2 tbsps honey
  • 1 tsp chopped coriander leaves (optional) or spring onion greens
  • 1/2 tbsp oil
1 Combine potato fingers, oil, red chilli powder, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. 
2. Remove the potatoes from the ziplock bag.
3. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mins.
4 You need to turn the potato fingers once during the baking process or you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.
5. Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. 
6. Add the red chilli paste, tomato sauce and vinegar and combine. 
7. Add the baked potatoes and toss for a mt on medium-high flame. 
8. Add the honey and toss the contents till well combined. Turn off heat. 
9. Adjust salt if required.
10.Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. 

Serve warm as a starter/appetizer.

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