Well, so lately, I have used it for making guiltless chips out of green plantains, bitter gourd and potatoes. When I saw Nabeela's roast potatoes that she made along with her chicken, I wanted to try making it separately too. She also has a separate recipe for it here.
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I used a different mix of spices, I basically added those that I had with me. I cubed 2 potatoes, tossed them in some oil, a mix of olive oil and vegetable oil, roughly 1 tsp of each. Added some salt, red chilli powder, corinder powder and turmeric. I baked them in the oven, pre-heated to 350F, for about 20 mins, then increased the temp to about 400F-450F for another 10-15mins till they turned golden crisp. Instead of being part of our meal, we finished it off as a snack :-P ..hehe
The best part of using the oven for making this dish or the chips is, I found them to stay crisp for a longer time when compared to frying them in oil on a stove-top. This way of cooking also reduces the amount of oil drastically and there are no hassles of bubbling hot oil in the kitchen, just leave them in the oven and peacefully forget about them for awhile !!
I am going to send this platter to Pooja, for her 'Vegetable of the Week' event !!