Ingredients:
10 small potato
2 cup water
3 tsp salt
Seasoning:
2 tbsp extra-virgin olive oil
2 tbsp tandoori masala
1/4 tsp salt
Method:
Preheat oven to 230 °C.
Line a large baking sheet with parchment paper, set aside.
In a bowl, dissolve 3 tsp salt with 2 cup water.
Peel potato, cut into finger size and immerse into the salt-water for 30 minutes.
Drain potato fingers on paper towel.
In a large bowl, mix together all the seasoning ingredients, add-in potato fingers and stir to evenly coated with seasoning.
Spread out potato fingers on the prepared baking sheet and bake for 45 minutes or until softened and cooked-through (stir from time to time for even baking).
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