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Serves: 4
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My niece Nadiya loves these. I try to teach her that you can do other things with potatoes besides French fries.
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Ingredients:
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- 8 medium baking potatoes (well scrubbed)
- 1/2 cup extra-virgin olive oil
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- 2-1/2 tablespoons Nirmala's Kitchen Punjabi Tandoori Masala
- Nirmala's Kitchen Fleur de Sel with Espelette, to taste
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Directions:
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- Preheat oven to 375°F. Line baking sheet with foil.
- Poke each potato 3 or 4 times with fork. Microwave potatoes on high for up to 10 minutes or until almost fully cooked. Let potatoes cool before cutting lengthwise into fourths or sixths.
- Combine oil and Nirmala's Kitchen Tandoori to coat potatoes. Bake for 30 to 50 minutes or until crisp.
- Let cool and sprinkle with Nirmala's Kitchen Fleur de Sel.
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