From my childhood years, I have been in love with the potatoes and never could grow out of them. Initially I used to hate the skin of potatoes, then I got to know the nutritional value of the skins one day, while going through an article in newspaper, I prefer the potatoes with skin. Potato skins store many nutrients and also contain a lot of fiber which is essential for a healthy diet. Leaving the potato skins on the potato also helps contain the nutrients in the flesh of the potato which has a tendency to escape during cooking. Even it saves a lot of time. What is important is that they should be washed with utmost care.
* 5 large potatoes
* 4-5 tbsp vegetable oil
* 1/4 cup chopped fresh parsley
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh oregano
* salt to taste
* 1 teaspoon black pepper
* 1 teaspoon red chili powder ( if you like it to be spicy )
* Scrub and wash potatoes properly
* Pat them dry and cut lengthwise into thick wedges (peeling is not necessary, depends on what
* In a large boil add potato wedges and toss them with oil, butter, salt, pepper
* Arrange them in a single layer on a baking sheet
* Roast them for 15 minutes in a preheated oven at 450 degrees.
* Shake around. Stir.
* Bake for another 20 minutes. Turning occasionally with a wide spatula, until potatoes are golden brown and tender when pierced
* Take them out. Check the seasoning. Add more if necessary.
* Sprinkle with herbs.
* Serve immediately.