Bengali-Style Oven-Fried Potatoes
Bengali-Style Oven-Fried Potatoes recipe
Yield
8 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
russet |
|
| 1 | x |
nonstick cooking spray
olive oil |
* |
| ¼ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
russet |
|
| 1 | x |
nonstick cooking spray
olive oil |
* |
| 1.3 | ml |
turmeric
|
|
| 2.5 | ml |
cumin
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 400℉ (200℃).
Remove oven racks and spray them with oil.
Wash potatoes and slice them lengthwise into sticks ½ inch thick or crosswise into rounds ⅓ inch thick.
Trnasfer to a baking pan and spray well with oil.
Add seasonings and toss to coat.
Place the rounds in a single layer on the oven racks.
Place the racks in the centre of the oven.
Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes.
Serve piping hot.
