recipe slightly adapted from appetizer special issue of better homes and garden magazine
I tried this recipe with bit alterations because of the availability of ingredients.... Mixed Veg Oil, Oregano, Chilly Flakes, Salt, Lemon, Chilly Powder very little... But kept in Oven selecting 15 Mins.. Kept checking, Potatoes turned too hard after cooked. Tried Grill later in Oven, Even then it turned too hard. Taste was awesome but bit hard for our tooth. unfortunately wedges were not crispy soft kinds.. Its was roasted kinds.. Mostly like hard wedges...
If the potatoes were hard, then it means that the potatoes did not get cooked completely. next time keep it longer. In my step 4 I mention that you have to cook them until tender. Insert a fork/toothpick in the potatoes, if it pierces easily, then its done. --DK
I made these pretty much as the recipe advised, unfortunately I didn't have any sage leaves which I think is a gorgeous idea so I sprinkled some dried sage on the bottom of the pan before adding the potatoes, they were delicious and more importantly low fat as I'm doing a Healthy Eating Plan and these potatoes are perfect.
Yes, they can be served at room temperature. But in my opinion, they taste their best warm. --DK
I think any kind of potatoes can be used for this recipe - smaller size the better and that's only cos it would take lesser time to roast :). You just need potatoes for this recipe :) --DK
I used mini sage leaves from my garden - I have used like even 2 baby leaves for one potato. They were mild and just had a mild sage taste, nothing overpowering at all - even I was wondering at first about it going strong on my potatoes. It could possibly be because of the fresh home grown sage leaves which are v tiny. I think if store bought one leaf per potato would suffice. --DK
Sage leaves are herbs like our coriander leaves, mint leaves etc. I think they are called as "Seesti or Salbia or Sefakuss" In hindi, although I am not v sure. I am also not aware of the availability in India. Just use mint, coriander or curry leaves instead. Anything works! :) -- DK
I use curry leaves while making these potatoes in a skillet - but havent used them while baking them - I am thinking it might get too dry..not too sure! I am sure it would be v aromatic though! Will update the next I try it with the leaves -- DK