- 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.
Thank you Tasneem for joining in the Global Ramadan Event ‘Joy From Fasting To Feasting – VIII’ with such a wonderful recipe.