Potato Wedges (Fried And Baked)
Achieve the epitome of culinary delight with these delectable golden-brown wedges that strike a perfect balance between a crispy exterior and a tender interior. Experiment with two distinct preparation methods, enhancing their crunchiness and rendering them gluten-free by incorporating rice flour. With a swift cooking time of only 30 minutes, you can present this flavorful vegan delicacy as an appetizing snack or a splendid side dish, ideally accompanied by your favored dipping sauce.
Ingredients
- 250 grams potatoes – 2 large potatoes or 3 medium potatoes or 6 small potatoes
- 2 garlic cloves – small to medium, minced or crushed to a paste in mortar-pestle
- ¼ teaspoon black pepper powder (ground black pepper) or add as required
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dry thyme or you can add overall 1 to 1.5 teaspoons of dry mixed herbs
- 2 tablespoons olive oil – can also add 1 tablespoon oil (use olive oil only if baking)
- 1 tablespoon Rice Flour – optional, tapioca flour, gram flour, arrowroot flour, cornstarch or corn flour can also be added instead of rice flour
- salt as required
- oil as required for deep frying, if frying, use any neutral flavored oil like sunflower oil
Instructions
Making Fried Potato Wedges
- In a mixing bowl or pan, take black pepper powder, dried oregano, dried basil, dry thyme, rice flour, and finely crushed or minced garlic, and salt as per taste.
- Mix very well and set aside.
- Rinse, peel and then chop the potatoes in wedges. You can keep the peels of the potatoes if you prefer.
- Add the potato wedges to the bowl containing the seasoning mix.
- Mix thoroughly. Shake and toss the bowl so that the seasoning coats each potato wedge evenly and well.
Deep Frying
- Heat oil as needed, for deep frying in a wok, pan or kadai. Keep flame to medium or medium-high. Gently place the potato wedges in the medium hot oil.
- Begin to fry the potatoes on a medium or medium-high heat.
- When one side is light golden, turn over the potato wedges with a slotted spoon.
- Continue to fry and stir as required for even frying. Fry them till crispy and golden.
- Using the slotted spoon, remove them and place on kitchen paper towels to absorb extra oil.
- While still hot, serve with any dip or sauce of your choice.
Making Baked Potato Wedges
- In a mixing bowl or pan, take all the herbs, crushed garlic, rice flour, salt and olive oil.
- Mix everything very well. Set aside.
- Rinse, peel and then slice the potatoes into wedges. You can keep opt to keep the peels of the potatoes if you like.
- Add the potatoes to the seasoning mixture and mix very well.
Baking
- Line a baking tray with parchment paper or aluminium foil. Also preheat oven at 200° C/392° F for 10 minutes.
- Line the potatoes on the parchment paper keeping a space of ½ to 1 inch between them.
- Place the baking tray in the oven with both the top and bottom heating elements on. Bake at 200° C/392° F for about 25 to 30 minutes.
- Halfway through the baking, remove the tray and with the help of tongs or spoon turn over all the potato wedges. Keep the tray with the potato wedges back in the oven.
- Bake till the potatoes become crispy and golden. Timing varies from oven to oven. So do keep a check.
- Serve hot or warm with tomato ketchup, chili sauce or any of your preferred dipping sauce.
Nutrition
Calories: 161kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 393mgPotassium: 373mgFiber: 2gSugar: 1gVitamin A: 16IUVitamin C: 17mgCalcium: 27mgIron: 1mg
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