Potato Fry
Sweet Potatoes are available in abundance in Singapore. The Chinese & Malaysians make different varieties
of dessert out of it. There are white, pink, purple, red & many different
types of sweet Potatoes. I have tasted all of these & each of it tastes
different from the other. I mostly get light Pink ones as they don’t get spoilt
soon, unlike the purple & red ones.
These days I mostly bake food as I find it to be healthier & tastier
choice. They are very easy to make &
gets done in 15- 20 mins. Along with the sweet potatoes you can throw in any
other vegetables you may want. (Eg: Potato, cauliflower, broccoli, carrots,
baby corn etc...) Let’s get cooking it
now…
Ingredients
2 Medium size Sweet Potato
1 Tbsp Oil
½ Tsp Dried Tyme Leaves
¼ Tsp Cumin Powder
1 Big Onion
¼ Tsp Pepper powder
Salt as per taste
Method: Clean the
sweet potatoes, peel the skin & cut them into any shape you want (Wedges,
round, long like fries) Put them in a baking try and add in the rest of the
ingredients & massage them well with your hands, so that they are seasoned
well. Now bake them in a preheated oven for 15- 20 mins. For 15 mins at 180
& 5 mins at the maximum temperature. Please check in between to avoid it
from burning.
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