Sitting in my freezer was a batch of veggie patties and some burger buns in my fridge . What is the perfect accompaniment to burger? Fries of course, the American staple. But I wanted something a little more healthy..keeping in mind that I had soy bean patties and whole wheat burger buns. I had tried this recipe from the Purple Foodie’s blog a while back and it had turned out to be a delicious alternative to deep-fried potatoes. The basic recipe is the same but I have made a few alterations to make up for the ingredients that I didn’t have.
2 russet potatoes cut into wedges
2 tablespoons olive oil/vegetable oil
2-3 cloves of garlic
Salt and pepper for seasoning
1 teaspoon mixed Italian herbs
2 tablespoons of corn flour ( I used rice flour since I didn’t have any corn flour )
Microwave the potatoes for about 3-4 minutes with little water until they are 3/4 cooked. They should not be too soft but you should be able to pierce them with a fork. Pat them dry on kitchen napkins.
Heat the oil on medium heat and add the garlic. Take care not to burn the garlic. Once the garlic releases all its aroma take it off the heat. Toss in the potatoes, flour, herbs, salt and pepper. Make sure all the wedges are well coated with seasoning.
Line a baking sheet with foil and spray some cooking oil on the sheet. Spread the potato wedges on the sheet and in a pre-heated oven bake the potatoes for about 30-40 minutes at 375-400 F. Turn them over once in a while and bake till they are golden.