Seasoned Potato Wedges Recipe | How to make Seasoned Potato Wedges Recipe

By Fareeha Ahmed  |  28th Oct 2015  |  
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  • Seasoned Potato Wedges Recipe, How to make Seasoned Potato Wedges Recipe
Seasoned Potato Wedges Recipeby Fareeha Ahmed
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

700

0





About Seasoned Potato Wedges Recipe

Seasoned Potato Wedges Recipe, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Seasoned Potato Wedges Recipe is just mouth-watering. This amazing recipe is provided by Fareeha Ahmed. Be it kids or adults, no one can resist this delicious dish. How to make Seasoned Potato Wedges Recipe is a question which arises in people's mind quite often. So, this simple step by step Seasoned Potato Wedges Recipe recipe by Fareeha Ahmed. Seasoned Potato Wedges Recipe can even be tried by beginners. A few secret ingredients in Seasoned Potato Wedges Recipe just makes it the way it is served in restaurants. Seasoned Potato Wedges Recipe can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Seasoned Potato Wedges Recipe.

Seasoned Potato Wedges Recipe

Ingredients to make Seasoned Potato Wedges Recipe

  • 5 small or medium sized potatoes non starchy
  • 1/2 cup refined flour/maida
  • 1 tbsp crushed red chili flakes
  • 1 tbsp dried mixed herbs
  • salt to taste
  • 1 tsp onion powder
  • 1 tsp black pepper powder
  • 1 tsp garlic powder
  • oil for frying

How to make Seasoned Potato Wedges Recipe

  1. Heat water in a big pan with salt. Wash the potatoes thoroughly and cut it lengthwise into wedges with the skin on.
  2. Put the potatoes in the hot water and cook till it is 3/4th done. If you pass a knife through the potato, it shouldn’t slid through easily.
  3. Drain the water from the potato and pat dry on a kitchen towel.
  4. Mix the refined flour, red chili flakes, mixed herbs, salt, onion powder, pepper powder, garlic powder in a bowl and mix well. Fill this seasoned flour in a large zip-lock bag.
  5. Add the cooked potatoes to the flour in the bag, seal it and shake well to coat all the potato wedges with the flour.
  6. Transfer the coated potatoes to another empty zip-lock bag after dusting off the excess flour.
  7. Freeze it for 3-4 hours. Heat oil on high and fry the frozen wedges in batches till golden brown. Serve hot with tomato ketchup.

My Tip:

Choose the non-starchy potatoes, you can see the skin peels off the non-starchy potatoes. The excess flour can be reused later for making another batch of wedges. Remember to bring the temperature of the oil really high as when you add the frozen wedges, it will bring down the temperature drastically.

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