EAT | Healthy Kids Snack Ideas | Baked Potato Wedges

Here is what you will need to make Baked Potato Wedges and Herby Sour Cream Yield Serves 6 Prep Time 10 mins Cook Time 20-25 mins Ingredients: 1 kg Potato, peeled and cut into wedges 3 tbsp Olive oil 1 tbsp Salt 1 tbsp Dry mixed herbs 1 tbsp Black pepper Method Place a baking tray into the oven and preheat oven to 200 Celsius. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Serve it with Herby Sour Cream Yield Serves 6 Prep Time 10 minutes Ingredients: 100 g hung yogurt tsp Lemon juice Salt to taste 1 tsp Coriander, chopped Method Place the hung yogurt in a bowl.
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The monsoons are a season when snack time calls for deep fried snacks and a steaming hot cup of tea. But as parents we are really conscious of what we feed our kids and daily deep fried snacks are a definite no-no. 

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Who can say no to potato wedges? They are an eternal favourite in my home. We enjoy it as an evening snack or as a side dish on burger night –whichever way you serve it, this is one dish that never sees any leftovers! 

You may also like: Finger foods that double up as healthy snacks for toddlers!

So Kidsstoppress met with Chef Rushina Munshaw who is a food writer, consultant and founder of APB Cook Studio, and asked her how to make these kid-friendly potato wedges healthy? Instead of deepfrying them, she shows you how to bake them all while keeping the taste quotient intact! Here is the complete recipe. Watch it, make it and make sure to tag @kidsstoppress in your pics!

Here is what you will need to make Baked Potato Wedges and Herby Sour Cream

Yield Serves 6
Prep Time 10 mins
Cook Time 20-25 mins
 
Ingredients:
  • 1 kg Potato, peeled and cut into wedges 
  • 3 tbsp Olive oil
  • 1 tbsp Salt
  • 1½ tbsp Dry mixed herbs
  • 1 tbsp Black pepper
Method
  • Place a baking tray into the oven and preheat oven to 200º Celsius.
  • Slice each potato into 6 wedges. 
  • Add the potato wedges to a pot of cold salted water. 
  • Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl and let it cool.
  • Drizzle olive oil, salt, mixed herbs and pepper.
  • Remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. 
  • Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping ½ way through the cooking time.
Serve it with Herby Sour Cream
 
Yield Serves 6
Prep Time 10 minutes
 
Ingredients:
  • 100 g hung yogurt
  • ½ tsp Lemon juice
  • Salt to taste
  • 1 tsp Coriander, chopped
 
Method
  • Place the hung yogurt in a bowl.
  • Pour in the lemon juice, chopped coriander and salt and mix well.
  • Serve as a dip with nachos, chips, vegetable sticks, breadsticks, etc.
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