Salam and welcome to the very first post of ‘Joy From Fasting To Feasting – VIII’. Our very first guest, who is going to serve us a healthy Iftaar recipe is Tasneem of ‘Thoughts Over Chai‘. Tasneem’s blog is medley of her family favorite recipes and tid-bits of her life activities….Do stop by at Thoughts Over Chai to indulge in some new flavours….
Ramadan Mubarak to all the lovely readers of Yummy Food. I am always delighted when someone ask me to do a guest post and if it is especially from a fabulous blogger who clicks some splendid photographs, I would never miss the lovely opportunity and consider it to be my honor for contributing to Ramadan event, Lubna Karim, host every year. We are in the Holy month and it is that time of the year again to discover one’s spiritual side, be obedient to Allah and like always, follow His glorious path. We all know, Ramadan is a month of fasting – not only from food but moreover restraining from ungodly worldly pleasures, erring temptations and instead be patient, responsible and seek for greater things. Let us also take this opportunity to make healthy changes in our diet – eat clean, healthy and avoid processed food.
- Potatoes – 3, thoroughly washed with skin
- Olive oil – 2 tbsp
- Thyme – 1 tsp
- Rosemary – 1 tsp
- Black pepper – 1 tsp, freshly ground
- Salt to taste
- Cut the potatoes into wedges (with skin on) and let them rest in a water, fully covered, for about 30 minutes. Put 3 cups of fresh water on medium heat to boil. When the water starts rolling add a pinch of salt and potato wedges.
- Cook for 5 minutes on medium heat. Remove on the kitchen towel and pat dry. In a medium sized mixing bowl prepare the marinade by mixing oil, herbs (if using dried, then crush between your palms), salt and pepper. Add in the potatoes and lightly mix till they are all coated.
- Let them sit for 20-30 minutes. Preheat the oven to 180 Degrees C and line the baking tray with parchment paper. Arrange the potatoes on the parchment in a single layer so that they are cooked evenly.
- Transfer the tray into the oven and roast for 15 minutes or till the skin of the potatoes become brown and crisp. Serve hot with your favorite chutney, mayonnaise or sauce.
Nusrath Jahan says
Ramadan Mubarak. ..a healthy recipe for Ramadan
Amrita Roy says
very nice write up…I love potatoes in any form
Rafeeda AR says
delicious potato wedges…