Now, who on earth doesn’t like potatoes? Be it fried, baked, steamed, boiled, in a gravy, you name it, and I love it. I am such a huge fan of potato. You can find a lot of potato recipes on my blog like the
This very simple yet absolutely delicious seasoned potato wedges recipe is truly a show stopper at any meal. Whenever I make this at any party, the seasoned potato wedges are the first to get finished. I have not seen any kid yet who doesn’t love it. The seasoned potato wedges are a sure hit at any kind of party. Make it for a party or as an after-school snack, these tasty potato wedges would be over before you know it. I was making these potato wedges a lot during this Ramadan along with the Indian Spiced Chicken Sandwich. Both of them were a super hit with the kids.
which potato to use for making the seasoned potato wedges
For best results, always use non-starchy potatoes. The best way to identify the non-starchy potatoes is the skin will peel off with your finger. You can see that the skin is almost peeling off while purchasing them in the market itself.
can you bake the potato wedges
You can totally make this wedges healthy by baking them in the oven. Bake for 25 minutes in the pre-heated oven of 425°F
More snack recipes:
How to make the seasoned potato wedges recipw
Seasoned Potato Wedges Recipe
- 5 small or medium sized potatoes non starchy
- 1/2 cup refined flour/maida
- 1 tbsp crushed red chili flakes
- 1 tbsp dried mixed herbs
- salt to taste
- 1 tsp onion powder
- 1 tsp black pepper powder
- 1 tsp garlic powder
- oil for frying
- Heat water in a big pan with salt.
- Wash the potatoes thoroughly and cut it lengthwise into wedges with the skin on.
- Put the potatoes in the hot water and cook till it is 3/4th done. If you pass a knife through the potato, it shouldn’t slid through easily.
- Drain the water from the potato and pat dry on a kitchen towel.
- Mix the refined flour, red chili flakes, mixed herbs, salt, onion powder, pepper powder, garlic powder in a bowl and mix well. Pass this seasoned flour to a large zip-lock bag.
- Add the cooked potatoes to the flour in the bag, seal it and shake well to coat all the potato wedges with the flour.
- Transfer the coated potatoes to another empty zip-lock bag after dusting off the excess flour.
- Freeze it for 3-4 hours.
- Heat oil on high and fry the frozen wedges in batches till golden brown. Serve hot with tomato ketchup.
- Choose the non-starchy potatoes, you can see the skin peels off the non-starchy potatoes.
- The excess flour can be reused later for making another batch of wedges.
- Remember to bring the temperature of the oil really high as when you add the frozen wedges, it will bring down the temperature drastically.
Signing off until next time,
This recipe was originally published in April 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.
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