Garlic Masala Baked Potato Wedges

here is something to be said about the versatility of potatoes. Fry 'em, bake 'em, roast 'em, saute 'em, cook 'em in a curry, mash and stuff 'em, well just mash 'em, heck if you fermented them right, you could even drink 'em :) There are a few people I have come across that don't like them but I can count them on my fingers. The biggest potato lover I have seen among them all is hubs, so much so that his friends tease him of being one. This will give you an idea - I make these baked garlicky potatoes very often especially on  Sunday afternoons intending them to be a side with lunch. He and kiddo will eat a whole piled plateful and he emphatically declares that to be their lunch. And yes, the 'baked' in the title must have given you a clue - yes these are not fried but baked instead. That way I don't mind their occasional gluttony as well. Very simple and elegant, completely full of garlicky flavor, crisp and addictive with an added twist of Indian masalas, I bet you cannot stop at one if you tried. My family loves what I cook for them. Then there is that occasional dish that stands out. After that there is that dish which I get special requests for remakes. This is one of those. So get to it, you will know what I mean.

Ingredients: serves 2- 4

Potatoes .................................... medium size 5 - 6 (I used the regular red ones) 1 lb
Italian seasoning/dried oregano  ........ 1/2 tsp
Corn starch ................................. 1-2 tbsp
Garlic ....................................... 5-6 cloves chopped
Red chilli powder/ cayenne ............. 1 tsp (or to taste)
Garlic powder ............................. 1/2 tsp
Black pepper powder .................... 1/4 tsp
Chaat masala .............................. 1/4 tsp( optional)
Olive/canola oil ........................... 3 tbsp
Salt .......................................... to taste (I use coarse sea salt)

Method:

1. Preheat oven to 450ºF. Line a cookie tray with aluminum foil and spray with some cooking spray. Cut the potatoes into 1/2 inch wedges and place them in a bowl of water.

2. In a bowl place everything except the potatoes and mix it well.

3. Drain the potatoes. Add them in and mix well so they get evenly coated. Spread them on the tray in a single layer.

4 . Bake for 15-18 minutes on one side.  Take out and flip each wedge with the help of a fork and bake again for 10-15 minutes till they get nicely colored and crispy. Make sure to keep an eye as every oven is different.

5. Serve immediately. ENJOY!
Notes:
1. Chaat masala is a tangy blend of spice commonly available in most Indian grocery stores.

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