Thursday, May 21, 2009
Baked Cubed potatoes packets
I've adapted this recipe from one of my canadian friend and Indianized it...You guessed it right...I've added the chilly spice for which India is famous for to this western style baked cubed potato.
Recipe is quiet simple. Preparation is only to peel and cut potatoes and onions.
Gather all the other ingredients and mix everything in a bowl and pack them in foil and bake for 25 mins.
These can be accompanied with tandoori/barbarque chicken, any dry chicken curry, a steak or lamb or pork chops.
For my vegie friend's try it with spicy chick peas stir fry or Sundal as it is called in tamil.
1 lb - Potatoes ( Any kind) - peeled and cubed (In western style they are skin on)
1 Carrot (optional) - cut into thick small strips (I didn't use)
1 medium onion cut length and breath wise
4 long Green Chillies - slit into half and then cut again in half
1 tbsp - Olive oil
Finely chopped :
Optional: If you don't mind the flavour
Basil (I didn't use)
Black pepper powder
a pinch of Amchur(dry mango powder) -if desired
Sheets of aluminium foil depending upon how many packets you want to make.
Preheat the oven to 350c.
1. In a mixing bowl, add peeled cubed potatoes, cut onions, green chillies, oil, herbs, and seasonings.
2. Mix thoroughly to coat the potatoes with the oil, herbs and seasoning.
3. Place two laddleful of this potatoe mixture on the pre cut aluminium foil sheets and wrap them into packets like this.
4. Place the prepared foil packet inside the oven on the heated racs and bake for 20- 25 mins at 350c.
5. After the set time take one packet out of the oven and unwrap gently, taking care that the hot steam doesn't hurt your fingers.
6. Poke a knife or fork thru the potato cubes to see if they are done.
7. If the fork doesn't pass thru smoothly then bake for some more time till done.
8. Once done remove from the oven and open the wraps to void further cooking if the potatoes are already well done.
These wraps are quiet good for barbaque pinics, as they can be prepared in advance and stored in the fridge.
The juices from the potatoes and onions keep them moist to enjoy with any dry dish.