◇ Oven Roasted Fingerling Potatoes ◇


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Who doesn’t like potatoes? I am a die hard fan of this root vegetable and find it immensely versatile  Roast it, grill it, bake it, mash it, steam it – everything and almost anything works with potatoes. I esp. love them roasted. But with the advent of Oven in my life, things have been quite hunky dory in my kitchen.

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Ingredients:

About 15 fingerling potatoes
1 tbsp Olive oil ( little more or less depending upon the size of potatoes)
1/4 – 1/2 tsp Garam Masala
1/2 tsp -1 tsp red chili powder, as per taste
Pinch of turmeric powder
About 30 fresh basil leaves
Salt to taste

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Method:

Preheat Oven to 425F. Line a baking sheet with foil or parchment paper. Grease the foil lightly with PAM spray or oil. Cut the potatoes half lengthwise. Place them in a bowl and add the seasoning to it. You need just enough oil to coat the potatoes with the spices. For the size I had, I found almost 1 tbsp of oil enough though the original recipe called for 2 tbsp of oil.

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Now press a basil leaf against the cut side of the potatoes. The oil will help it to stick to its surface.

Arrange the potatoes on the baking sheet, cut side down.

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Bake them for 15-20 minutes or until tender.

Serve them warm or at room temperature. With tomatoes sauce.

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