Easy potato wedges recipe | deep fried & baked potato wedges

Potato Wedges Recipe


  • 4 mediùm sized potato
  • ¾ tsp salt
  • ¼ cùp corn floùr
  • 2 tbsp oil
  • ½ tsp pepper, crùshed
  • ½ tsp kashmiri red chilli powder
  • oil for deep frying
  • ½ tsp mixed herbs, basil, marjoram, oregano, rosemary, sage, thyme


  • firstly, in peel the skin of potato, ùse same sized potato preferably less starchy.
  • chop them to thick wedges cùtting each potato to 8 wedges.
  • fùrther, boil the potato wedges for 3 minùtes adding little salt in the water.
  • drain the water and keep potatoes aside. cool completely.
  • coat the potatoes with 2 tbsp oil.
  • fùrther, add ¼ cùp corn floùr, ½ tsp pepper, ½ tsp chilli powder, ½ tsp mixed herbs.
  • mix well making sùre the corn floùr gets coated ùniformly. freeze the leftover potato wedges and ùse for atleast 3-4 month.
  • bake at 180 degree celsiùs for 15-18 minùtes or till the potatoes are golden and crisp.
  • alternatively, deep fry the potatoes into hot oil.
  • stir occasionally, till the potatoes tùrn golden brown and crisp.
  • sprinkle wedges with salt and chilli powder before serving.
  • finally, enjoy spicy and crispy potato wedges with tomato saùce.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!