Potato Wedges Recipe

Time and servings

Prep time	10 min
Cook time	30 min
Total time	40 min
Serves	4 servings

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Ingredients

• 4 medium sized potato
• ¾ tsp salt
• ¼ cup corn flour
• 2 tbsp oil
• ½ tsp pepper (crushed)
• ½ tsp kashmiri red chilli powder
• oil for deep frying
• ½ tsp mixed herbs (basil, marjoram, oregano, rosemary, sage, thyme)

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Instructions

1. firstly, in peel the skin of potato, use same sized potato preferably less starchy.
2. chop them to thick wedges cutting each potato to 8 wedges.
3. further, boil the potato wedges for 3 minutes adding little salt in the water.
4. drain the water and keep potatoes aside. cool completely.
5. coat the potatoes with 2 tbsp oil.
6. further, add ¼ cup corn flour, ½ tsp pepper, ½ tsp chilli powder, ½ tsp mixed herbs.
7. mix well making sure the corn flour gets coated uniformly. freeze the leftover potato wedges and use for atleast 3-4 month.
8. bake at 180 degree celsius for 15-18 minutes or till the potatoes are golden and crisp.
9. alternatively, deep fry the potatoes into hot oil.
10. stir occasionally, till the potatoes turn golden brown and crisp.
11. sprinkle wedges with salt and chilli powder before serving.
12. finally, enjoy spicy and crispy potato wedges with tomato sauce.

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Step-by-step

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Video

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Notes

• firstly, adding corn flour to potatoes makes potatoes more crispy.
• additionally, deep fry on medium flame for more crispy and even browning of potatoes.
• alternatively, bake at 180 degree celsius for 15-18 minutes or till the potatoes are golden and crisp.
• finally, use less starchy potatoes to prepare crispy potato wedges recipe.