Arrange them in a shallow baking dish in single layer.
Drizzle any leftover oil over them.
Bake in the oven till the skin wrinkles (25 minutes approximately).
Shake the pan a couple of times in between.
This will ensure an all over and even baking of potatoes.
Grind cumin in a mixie till crushed.
Add chilli or paprika and grind again.
Add garlic and grind till crushed well.
Add oil and grind for 30 seconds.
Mixture should thicken to a paste.
Add water, vinegar, salt, and run, till blended.
Place hot potatoes in individual dish, pour sauce over.
Or serve both separately, and allow individuals to help themselves.
Can also be served as an accompaniment to saffron rice.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.