Garlic and Rosemary Unskinned Potato Wedges

Do you have one of those days when you feel so lazy to cook, yet you still want to eat something tasty?? This garlic and rosemary unskinned potato wedges recipe was developed while I was in that very state. After a few minutes of brain storming, I came up with this recipe that is both very easy, and very outstanding. At times I enjoy having my potatoes unskinned since they add this deep, earthy flavor which is missing when potatoes are peeled. And because I did not want to spend too much time standing, not peeling the potatoes worked in my favor 🙂

To make this even more fantastic, I added some rosemary, garlic and various other flavors which marvelously complimented these potato wedges. This is a must try!!

Prep Time: 10 Minutes Cook Time:35 Minutes Serves: 3

Ingredients for the unskinned potato wedges

6 cloves of garlic

1 1/2 tablespoon of fresh rosemary ( or 1 tablespoon of dried rosemary)

1 red onion, diced

1 1/2 tablespoons of garam masala

10 small potatoes, washed and diced

Method

Wash your potatoes thoroughly and cut them up into wedges. Put them in a sufuria with the garam masala, some salt for taste and cold water. Read here why you should always start boiling them with cold water and never hot water. You can boil them whole, but cutting them up reduces the time taken to get them done. Do not make them too mushy. Once your fork can pass through them easily, they are done. Do not prolong the process.

Pound your garlic and dice your onions. In a separate frying pan, heat your vegetable oil and add the red onions and saute them until the are soft.

Add your potatoes and let them saute for about 3-5 minutes. There after add your finely rosemary and the pound garlic, mix it in .

Let this to stay on the heat for another minute then your glorious unskinned potato wedges are ready to serve.

The skin of these wedges provided this amazing texture and this deep flavor that was so good! The garam infused in them while they were boiling giving them a much welcome Asian taste. The garlic, onion and rosemary was the perfect match for these potatoes. Simple ingredients, but an explosion of flavor!

This would go so well with some dry fry goat meat, some creamed spinach or coleslaw. You can also sample my other potato wedges here and my other potato dishes here and here.

Hope you find time to try this. You will be doing yourself some great justice.

Adios!

-KALUHI

Get the full recipe here