Thursday, 16 May 2013

Baked Russet Potato Wedges

Potatoes are easily available in Malaysia. Most of the time, I avoid eating if it is in any dish. I prefer to have as a snack. I did research and got to know that by just one medium, skin on potato  provides 45% of your daily value of vitamin C  and more potassium than a banana with just 110 calories. How amazing it is, we can have snacks and keep our health in tip-top condition.

Before Baking
After baking, become golden crisp


1 russet potato
1/4 cup mayonnaise
1/4 tsp chili powder
1 tsp chili flakes
1/2 cup breadcrumbs
salt and pepper to taste

1. Preheat the oven to 160 deg C. Grease the baking tray.
2.  Wash the potatoes, lightly scrap off the skin. Cut into wedges.
3. In a medium size bowl, mix the mayo, chili flakes, chili powder, salt & pepper.
4. Coat the wedges with the mayo mixture and roll in the breadcrumbs.
5. Place on the greased baking tray and bake for 30 min or till cooked.

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