METHOD
OF PREPARATION
1. Parboil potatoes for two minutes in five cup
of water. Drain, cool and cut into thick wedges.
2. Preheat oven to 200 C. Grease a baking tray
with half a tablespoon of olive oil. Lightly roast cumin seeds on
a griddle.
3. Take sea salt, roasted cumin seeds, peppercorns
and red chilli flakes in a mortar and crush coarsely with a pestle.
4. Take potato wedges in a bowl and sprinkle three-fourths
of the crushed masala over them, addremaining olive oil and mix
with a spoon.
5. Spread these potatoes on prepared try evenly.
Put in the preheated oven and bake at 200 C for fifteen minutes
till done.
6. Sprinkle with remaining crushed masala and lemon
juice and serve hot.
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