Potatoes – 3 large
Cornflour -3 tablespoons
Garlic Cloves – 8 – chopped very fine
Black pepper corns – crushed – few
Chilly powder – 1 teaspoon
Garlic powder – ½ teaspoon
Oregano – ½ teaspoon
Olive oil -6-8 tablespoons
Salt to taste
Peel and cut potatoes into wedges. Boil the wedges in a pot of boiling water for 5-6 minutes. They should be partially cooked and not mushy. Remove from water and keep aside.
Heat up the olive oil in a small pan and add the chopped garlic and mix till the garlic just begins to change colour. Cool.
Add the potato wedges to the pan and all the other ingredients and mix well.
Preheat oven to 180 deg. C and lay the potatoes in a single layer without overlapping on a baking tray lined with foil. Bake for about 30-40 minutes (turning over once) till the wedges are all golden brown and crispy. Serve immediately with tomato ketchup.
Spinach and Cheese Wedges :
Dough for chappati ( I usually use roughly 2 cups wheat flour, 1 cup hot water, 1 teaspoon salt and 1 teaspoon oil. Put salt and oil in the water and add the flour and knead to a smooth soft dough. It all depends on the flour so get ready to add +/- flour or water accordingly)
Cheese – I used kraft cheddar cheese – 1 small tin- grated
Baby spinach leaves – 1 bunch
Spread with cheese and few baby spinach leaves on one half of the disc and sprinkle little salt and black pepper.
Roll the other half over it and seal the edges.
Heat a pan/tava and smear with a little olive oil and gently put the rolled bread/chappati on it and fry on both sides, pressing gently with a fork/ladle to ensure even cooking.
Cut into wedges (the cheese will have melted by now – so keep in a plate and then cut) and serve immediately.