Easy potato
wedges recipe | deep fried & baked potato wedges
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!
INGREDIENTS
- 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
INSTRÙCTIONS
- 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!
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