Most of indian cooking does not require oven. Tikki and kabab is prepared with skewers and are put directly on fire. Ofcourse, they are prepared with lots of oil and fats. A microwave oven is healthy option. But my oven is into repair. I missing it too much. So here I just attempted to prepare roasted potato or potato wedges without oven . It turned out quite good and that too with little oil. I have used a non-stick pan here. I would advice to use a pan with proper fitted lid to allow the flavour to stay in. At the end, I was surprised to see some oil still remaining in the pan. Fits in the category of finger food but liked by everyone. Just try the pan roasted potato!
Serves 2 persons
3 medium sized potatoes
6-7 grated garlic cloves
Sea salt(according to taste)
1/2 tsp black pepper powder
1/2 tsp red chilly flakes
1 tbsp olive oil, 1 tbsp sunflower oil (you can use garlic oil too)
- Par boil the potatoes or Pressure cook for 5-7 minutes(1 whistle). Cut the par boiled potato in cubes with almost uniform size.
- Heat oil in a non-stick flat bottomed pan. Put all the potatoes in the pan without potatoes sticking each other. Put the heat to medium to low. Put the lid.
- Turn the potatoes every 5 minutes. Allow the potatoes to turn brown and then turn over. Approximately, it will take 15-20 minutes. Add garlic , black pepper powder and sea salt to the potatoes at the end and toss it and cook for a minute on high flame.
- Add chilly flakes and serve hot with tomato sauce