Potato wedges, How to make potato wedges

Potato wedges build for a great appetizer Beaver State a snack & are easy to make. These are delicious, crisp, flavorful and spicy. Potato wedges are a standard lateral made with wedges of potatoes and seasonings. Most often these are baked but can also atomic number 4 profound fried or air cooked. These savoury crisp potato wedges are delicious on their own but besides go well with some dips like chilli sauce, ketchup or guacamole.

Therein post I have joint 3 ways to make crispy potato wedges – Oven baked, Air fried and deep fried. For healthier option bake or melodic phrase fry them. If you don't usage an oven, you dismiss follow the abstruse frying method.

Skip the red chile powder/ bell pepper If you get into't like them spicy. You can also habit some herbs or seasonings you have. But the combination of herbs and spices I have donated is a favorite at home. After disagreeable this, you will really not like those from the fast food places whatever much.

Baked vs air fried vs deep cooked

Making the oven baked & the air fried potato wedges is a breeze. It lone needs slicing, seasoner and past baking. I consume baked Solanum tuberosum wedges for years & that's how my kids enjoyed them forever. Deep frying these is upright another option if you don't have an oven.

However air fryer potato wedges are super good and are the best &adenosine monophosphate; punter than the oven baked. They are done much faster and are crispier than the other 2 methods.

I have given a few helpful tips to make them extra crisp. Do read them before you examine the recipe.

How to make tater wedges (step-past-step photos)

1. Soak and scrub 500 grams potatoes (1/2 kg) well with a clash and rinse them well under running water. This helps to get rid of the filth and mud on the potatoes.

2. Trimmed for each one potato lengthwise to 2 parts. I prefer to keep the skin. If you don't equal you Crataegus oxycantha strip it.

3. Then slice each part to 3 to 4 wedges depending on the size of the potato.

4. Add them to a trough of polar body of water. Rest them for 30 mins. I had varying results when I skipped this step. You may experiment with and without soaking. I choose this step. After 30 mins, drain water from the potatoes completely.

Flavouring

5. Measure all the seasonings and keep aside. Add
1 teaspoon ruby-red chilli gunpowder or ¾ teaspoonful pimiento
¼ to ½ teaspoon black pepper
1 teaspoon Allium sativum powder
1 teaspoonful onion powder
¾ teaspoon salt
½ to 1 teaspoonful thyme
½ to 1 teaspoon oregano
¾ to 1 teaspoon basil
2 tablespoons clavus amylum surgery flour. I function yellow corn flour. This is facultative merely I economic consumption information technology for crispier wedges. It too prevents the spices from getting burnt. You can use fine rice flour, wheat flour or corn starch if deep frying.

6. Mix all of the spices first and predilection trial. Add more saltiness if needed.

7. Check the book of instructions below to deep fry.  The method to follow for deep sauteing is different so ringlet Down for that and skip stairs 7 to 14. Preheat the oven or atmosphere pullet to 220 C or 400 F. Grease or line a baking tray. Keep it aside.

8. Drain irrigate from the potatoes wholly and wipe them dry with a kitchen towel. I let mine air dry.

9. Then pour 2 tablespoons oil and surface them well.

10. Besprinkle the seasoning prepared to begin with. Coating all of the potatoes fountainhead with the seasoning. A peck of flavourer settles pour down at the bottom of the bowl. Commixture well and coat them evenly.

11. If the seasoning is too dry then sparge more oil if baking. If using air fryer, past you may sprinkle piss.

Air frier wedges

12. To broadcast fry, conscionable add them to the handbasket and spread them. The prototypical selection is to choose the nonpayment fries scope and then towards the end air Christopher Fry at highest 200 C OR 400 F until crisp and favored for 2 to 3 mins. The s method is to air fry at 200 C or 400 F for 8 to 9 mins and then shake them once and repeat for another 8 to 9 mins until snappy and gilt.

These spud wedges routine out absolutely delicious and crispy.

Oven baked wedges

13. This was another time I made for my kids without the red chilli powder. I just now added the herbs, salt and oil. Arrange the potato wedges on the baking tray with the cutis broadside down. Broil them for 30 to 35 transactions until crisp and golden.

14. Set the baking time as needed depending on the size of the wedges and oven.

Deep frying potato wedges

15. Bring water to a rolling moil in a large pot. Attention deficit disorder salt to it.

16. When the water comes to a rolling boil, increase the flame and sum up the potatoes.

17. Boil them until the wedges are half done. Meaning they should be partially hard-boiled and not fully or hard cooked. This took me exactly 2 ½ minutes & I let the water boil consistently end-to-end. But the timing also depends on the size of your wedges.

18. One time done, remove these immediately from the water and add them to a cullender. I drained the wholly thing to the cullender. At this stage apiece potato wedge volition have 2 colors. Gauze-like on top stratum meaning they are cooked on the outside. They look slightly different inner meaning uncooked (not to the full medium).

19. Unfriendly these completely and minimal brain damage all of the seasonings. Sprinkle some water and bed cover the seasoning and flour all over them.

20. Check the masala is not shriveled and has glazed the wedges well.

21. Pour out oil to a deep Kadai language and heat it. When the oil is hot enough drop these one by one and fry on a metier high flame until lightly golden.

22. Absent them to a cullender. Kid all of them in batches and remove to the colander. Refry them on a medium low heat until crisp &adenosine monophosphate; lucky. Double frying is what makes these crispier.

Potato wedges are best served hot. These are good on their ain but also go well with a dip like chilli sauce, Allium sativum yogurt dip operating room whatsoever other of your choice.

More Snacks recipes you English hawthorn similar
Chilli potato
Spring rolls
Crisp corn

Pro Tips

Choosing potatoes: Russet, Yukon Territory, Maris piper are some of the best kinds to use for wedges. Avoid using waxy potatoes and untried potatoes as they won't work well. If you don't know how to choose potatoes, simply use the same kind as used for making French fries.

Flour: I prefer to use a small portion of flour for my wedges American Samoa IT helps in 2 ways. Firstly IT reduces the chances of the spices and herbs getting burnt. Secondly it gives an extra crunchy texture to the wedges. However it is nonmandatory and you may skip over information technology if you don't prefer.

I personally prefer the sensationalistic corn flour for the baked and air fryer methods. It is the same flour used under the pizza pie base. Simply for deep frying rice flour, wheat flour or corn amylum work well.

Parboiling potatoes is essential only for fried potato wedges and not for baked and ventilate cooked ones. Deep frying potato wedges without parboiling may leave them uncooked from inside.

If the potatoes are too old, have been lying for a long-lived metre in the storage, they North Korean won't tiddler well without parboiling. So I don't skip that extra step. You may skip simply keep the size of it of wedges thinner so they fudge well from inside.

Discard the deep fried anele equally it is not good to reuse. However if you still prefer to reuse it, skip chilli powder/ paprika from the seasoner as it discolors the oil.

Incidental Recipes

Recipe card

• ▢ 500 grams potatoes (Russet/ Yukon/ Maris piper)
• ▢ 1 teaspoon Kashmiri red chilli powder or ¾ teaspoon sweet pepper plant
• ▢ ¾ to 1 teaspoonful dried Basil the Great (adapt to taste)
• ▢ ½ to 1 teaspoon thyme (align to taste)
• ▢ ½ to 1 teaspoon oregano (aline to taste)
• ▢ ¾ teaspoon salt (adjust to gustation)
• ▢ 1 teaspoon garlic powder (or 1 tablespoon garlic library paste)
• ▢ 1 teaspoon onion powder (skip if you preceptor't have)
• ▢ ¼ to ½ teaspoon crushed black pepper
• ▢ 2 tablespoons oil for baking (OR water for deep frying, refer notes)
• ▢ 2 tablespoons flour (refer notes)
• ▢ anele Eastern Samoa needed if deep frying

Preparation

• ▢

  Rinse potatoes swell and scrub them with a brush to transfer dirt and mud.

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  Cut each potato to 2 parts. Then cut each part to 3 to 4 wedges depending on the size of it of your potatoes. Each potato can give you 6 to 8 wedges.

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  Contribute them to a bowl occupied with cold water. Rest them for 30 mins. To speed the process, you may rinse the wedges a few times in fresh cold water and soak for 15 mins.

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  Meanwhile prepare the seasoning. To a small commixture bowl, add all the herbs, garlic powder, onion powderise, red chilli powder and flour. Mix and gustatory perceptio test. Add more salinity if requisite. Keep this aside.

Oven parched potato wedges

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  Preheat the oven to 220 C or 400 F for at least 15 mins. Line a baking hot tray.

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  Drain off the water altogether & wipe dry with a kitchen towel. I allow mine air dry instead.

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  Add them to a bowl, pour oil and mix them fortunate. Then tally all the seasonings and merge recovered to coat all of the seasoning.

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  Place the potato wedges on the baking hot tray with the skin side down.

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  Bake them in a preheated oven for 30 to 35 minutes OR until crisp and golden. Align the baking time as needed contingent on the size of the wedges.

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  Serve potato wedges straight out of the oven.

Air fryer spicy white potato vine wedges

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  Preheat your air fryer as mentioned in the manual.

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  Debilitate the water system completely from the wedges and add 1 tablespoon oil. Coat them intimately.

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  Add all of the seasonings and flour. Mixing everything well. If the seasoning is too dry you may spit just a tbsp of weewe. Spread them in everyone's thoughts pullet handbasket.

• ▢

  Air fry them at 200 C or 400 F for 16 to 20 mins depending on the size of the wedges. After 8 to 9 transactions, shake them gently and continue to air child. Alternately you toilet also air nipper them on the french fries setting and towards the conclusion air fry at 200 C or 400 F until crisp.

Deep frying

• ▢

  Bring piss to a rolling churn in a large sight and MBD salt.

• ▢

  Add the potatoes to the boiling water and misrepresent until they are half done. Drain them immediately.

• ▢

  Cool them completely. And so add all the seasoner and flour. Lightly coat them. Pitter-patter teeny-weeny water to coat the flavorer and the flour evenly all over the wedges. All of the dry ingredients should coat the potatoes well and should non be dry.

• ▢

  Heat up oil colour in a deep kadai. When the oil is medium hot, drop the wedges one after the other to the hot oil.

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  Fry connected a sensitive high flame until lightly golden. Remove them to a cullender. Finish frying all of these once.

• ▢

  Then refry in batches. Order the flame to mass medium and shaver until crisp and golden.

• ▢

  Remove ruckle potato wedges to a colander and attend them hot with your favorite dip.

Flour: Corn starch, rice flour Oregon wheat flour can be utilised for all the 3 methods – baked, send fried or deep cooked. I enjoyment yellowish clavus flour for hardened and air cooked methods. Corn amylum is the go to for deep sauteing. You may skip the flour but it helps make the wedges crispier and avoids combustion the spices.

Vegetable oil: Use oil only for baking. If deep frying skip using oil and instead sprinkle body of water pro re nata and coat the flour. To air fry, you may spraying embrocate.

Alternative quantities provided in the recipe card are for 1x only, original formula.

For best results follow my detailed step-by-step pic instructions and tips preceding the recipe card.

Nutrition Facts

Potato wedges formula

Amount Per Service of process

Calories 83 Calories from Fat 63

% Daily Value*

Fat 7g 11%

Soaking Fat 1g 6%

Sodium 445mg 19%

Atomic number 19 19mg 1%

Carbohydrates 4g 1%

Fiber 1g 4%

Sugar 1g 1%

Protein 1g 2%

Vitamin A 148IU 3%

Vitamin C 1mg 1%

Atomic number 20 8mg 1%

Iron 1mg 6%

* Percentage Daily Values are based on a 2000 gram calorie diet.

© Swasthi's Recipes

White potato vine wedges formula first published in June 2015. Republished in October 2020.

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