Potato Wedges (Indian inspired)

This is a great twist on a traditional potato wedges recipe. Great as a snack or as a side dish, I loved the tangy tart kick from the Tamarind sauce. Try your own variations on this vegetarian recipe and let us know your rating!

Servings - 2
  • 6 potatoes
  • 3 tbsp olive oil
  • 2 tbsp grated cheddar cheese
  • ¼ cup grated parmesan cheese
  • ½ tsp dried oregano leaves
  • ½ tsp dried parsely
  1. Pre-heat the oven to 425F (215C).
  2. Scrub the potatoes but do not peel them then cut the potatoes in half and then cut into wedges.
  3. Boil the potatoes for five minutes in salted water.
  4. Drain the potatoes and pat dry, then spread potato wedges in single layer on a baking tray.
  5. Mix the oil, spices, the KFI Tamarind Date Sauce and herbs and drizzle on potatoes.
  6. Toss to coat thoroughly, then bake the potato wedges at 425 F for 15 minutes.
  7. Remove from the oven and sprinkle cheese on top.
  8. Return tray to oven and bake for another 10 minutes or until the cheese melts and starts to turn golden.
  9. Serve hot with KFI Tamarind Sauce.

KFI Tamarind Date is used in this recipe: