Creamy Potato Wedges
by Tarla Dalal
Added to 46 cookbooks
This recipe has been viewed 7411 times
A flavourful preparation of potato wedges boosted with sautéed onions, chilli flakes and mixed herbs, enhanced in a rather unique way with a generous dose of fresh cream, and of course, a luscious garnish of grated cheese. The success of Creamy Potato Wedges lies in boiling the potatoes properly, to the right consistency, as explained in the handy tip.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn golden brown in colour.
- Add the potato slices, mix well and cook on a medium flame for another 3 to 4 minutes or till they turn golden brown in colour, while stirring occasionally.
- Add the chilli flakes, mixed herbs, salt and fresh cream, mix well and cook on a medium flame for a few seconds.
- Serve immediately garnished with cheese.
- Cut the potatoes into wedges and then boil them in boiling water with little salt till they are 80% cooked. Drain, allow to cool and use as required.
Nutrient values per serving
|Vitamin A||249.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||3.8 mg|
|Folic Acid||2.9 mcg|
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