Potato wedges are thick slices of potatoes that are typically seasoned with herbs and spices, then deep-fried or baked until crispy on the outside and soft on the inside. They are a popular side dish or snack and are often served with mayo dips, ketchup, or sour cream. This can also be enjoyed as an appetizer. Potato wedges are an easy-to-make starter for dinner or an evening special and can be prepared in minutes with...
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Wash and peel the potatoes.
Cut them into 1/4 inch slices and drop them into a bowl of water.
Boil enough water with salt for boiling the potatoes.
Add the sliced potatoes into the boiling water and cook until they are 3/4th done.
Remove from the flame, strain the potatoes, and set them aside.
In a bowl, mix all-purpose flour, corn flour, chilli powder, Kashmiri chilli powder, pepper powder, and salt.
Add the cooked potatoes to this mixture and coat them well. Set aside.
Add water to the remaining flour mixture to make a medium-thick batter.
Heat oil for deep frying.
Dip the dusted potato pieces in the batter and coat them evenly on all sides.
Drop the coated potatoes into the hot oil one by one and fry on medium flame until golden brown.
Remove the fried wedges from the oil and set them aside.
Heat another pan and add butter.
Add oregano seasoning and sauté for a few seconds.
Add the fried potato wedges to the pan, give them a quick mix, and toss with a little salt and chilli powder.
Serve the tasty potato wedges with mayo dip or ketchup.
Ensure the potatoes are not overcooked during boiling; they should be firm enough to hold their shape.
For extra crispiness, fry the wedges in batches and avoid overcrowding the pan.
You can adjust the spice levels by increasing or decreasing the chilli powder as per your preference.
Serve the wedges immediately after frying to enjoy their crisp texture.
Can I bake the potato wedges instead of frying?
Yes, you can bake the wedges at 400°F (200°C) for about 25-30 minutes, flipping halfway through, until they are crispy and golden.
What type of potatoes work best for this recipe?
Starchy potatoes like Russet or Yukon Gold work best as they yield a crispy exterior and soft interior.
Can I make the batter in advance?
It is best to prepare the batter fresh to ensure the coating sticks well to the potatoes.
How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.
What dips pair well with potato wedges?
Mayo dips, ketchup, sour cream, or even garlic aioli pair wonderfully with potato wedges.
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