Potato Wedges recipe with video and step by step photos. This recipe post details the method of both fried and baked potato wedges. The recipe is easy and you can choose whatever method suits you – i.e frying or baking. Both the cooking methods yield excellent results. Gluten-free and vegan recipe.
Potato is one such tuber, that tastes great whether roasted, fried, simmered or baked. This recipe of potato wedges is one of those recipes I make at times for a quick snack. I add rice flour in the seasoning and it gives a crisp texture to the potatoes. If you do not have rice flour, then you can skip it.
Dried herbs are also added. Usually I add a mix of oregano, basil and thyme. Sometimes if I have rosemary or sage, I add that too. You can add your favorite herbs to the seasoning.
If you chose to bake the potato wedges, then add olive oil in the marination. Instead of olive oil, you can also use any neutral flavored oil or melted butter.
If you choose to fry the potato wedges, then you can either deep fry or shallow fry them. Deep-frying potatoes makes them nicely crisp. If deep frying, then skip olive oil added in the marination for baking.
Potato wedges make for a good finger food snack or a party snack. You can easily increase the proportions of all the ingredients and make a large batch for a party.
Serve potato wedges (baked or fried) with tomato ketchup or coriander chutney.
How to make potato wedges
A) preparation – for the fried version
1. In a mixing bowl or pan, take ¼ teaspoon black pepper powder, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon thyme, 1 tablespoon rice flour, 2 small to medium garlic (crushed or minced) and salt as per taste.
2. Mix very well and keep aside.
3. Rinse, peel and then slice 250 grams potato (2 large or 3 medium or 6 small potatoes) in wedges. You can keep the peels of the potatoes if you want.
4. Add the potato wedges to the bowl containing the seasoning.
5. Mix well. Shake and toss the bowl so that the seasoning coats each potato wedge uniformly and well.
Frying potato wedges
6. Heat oil 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.
7. Begin to fry the potatoes on a medium or medium-high flame.
8. When one side is lightly golden, turn over the potato wedges with a slotted spoon.
9. Continue to fry and stir as required for even frying.
10. Fry till crisp and golden.
11. Using the slotted spoon, remove the fried potato wedges.
12. Place on kitchen paper towels to absorb extra oil.
13. While still hot, Serve fried potato wedges with any dip or sauce of your choice. You can also sprinkle some red chilli flakes while serving.
Method 2 – making potato wedges (baked version)
1. In a mixing bowl or pan, take ¼ teaspoon black pepper powder, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon thyme, 1 small to medium garlic (crushed or minced) and salt as per taste.
2. Now add 2 tablespoons olive oil. You can also add 1 tablespoon olive oil. Instead of olive oil, you can also use any neutral flavored oil.
3. Add 1 tablespoon rice flour.
4. Mix everything very well. Keep aside.
5. Rinse, peel and then slice 250 grams potato (2 large or 3 medium or 6 small potatoes) in wedges. You can keep the peels of the potatoes if you want.
6. Add the potatoes to the seasoning mixture.
7. Mix very well.
Baking potato wedges
8. Line a baking tray with parchment paper or aluminum foil. Preheat oven at 200 degrees celsius for 10 minutes.
9. Line the potatoes on the parchment paper.
10. Place the baking tray in the oven with both the top and bottom heating elements on. Bake at 200 degrees celsius for about 25 to 30 minutes.
11. Halfway through the baking, remove the tray and with the help of tongs or spoon turn over all the potato wedges. Keep the pan back in the oven.
12. Bake till the potatoes become crisp and golden. Timing varies from oven to oven. So do keep a check.
Serve potato wedges with tomato sauce, chilli sauce or cilantro chutney. Sprinkle some red chilli flakes while serving.
More potato recipes
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Potato Wedges
Ingredients
- 250 grams potatoes - 2 large potatoes or 3 medium potatoes or 6 small potatoes
- 2 small to medium garlic - minced or crushed to a paste in mortar-pestle
- ¼ teaspoon black pepper powder or add as required
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon thyme or you can add overall 1 to 1.5 teaspoons of mixed herbs
- 2 tablespoons olive oil - can also add 1 tablespoon oil (use olive oil only if baking)
- 1 tablespoon rice flour - optional, corn starch 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
method 1 - making potato wedges (fried version)
- In a mixing bowl or pan, take ¼ teaspoon black pepper powder, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon thyme, 1 tablespoon rice flour, 2 small to medium garlic (crushed or minced) and salt as per taste.
- Mix very well and keep aside.
- Rinse, peel and then slice 250 grams potato (2 large or 3 medium or 6 small potatoes) in wedges. You can keep the peels of the potatoes if you want.
- Add the potato wedges to the bowl containing the seasoning.
- Mix well. Shake and toss the bowl so that the seasoning coats each potato wedge uniformly and well.
frying potato wedges
- Heat oil 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 flame.
- 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 crisp 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.
method 2 - making potato wedges (baked version)
- In a mixing bowl or pan, take all the herbs, crushed garlic, rice flour, salt and olive oil.
- Mix everything very well. Keep aside.
- Rinse, peel and then slice 250 grams potato (2 large or 3 medium or 6 small potatoes) in wedges. You can keep the peels of the potatoes if you want.
- Add the potatoes to the seasoning mixture and mix very well.
baking potato wedges
- Line a baking tray with parchment paper or aluminium foil. Also preheat oven at 200 degrees celsius for 10 minutes.
- Line the potatoes on the parchment paper.
- Place the baking tray in the oven with both the top and bottom heating elements on. Bake at 200 degrees celsius 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 back in the oven.
- Bake till the potatoes become crisp and golden. Timing varies from oven to oven. So do keep a check.
- Serve hot or warm with tomato sauce, chili sauce or coriander chutney.
Video
Notes
2. Herbs and spices can be adjusted as per your taste.
Hi Amitji,
Thank you for sharing sucha wonderful yet easy to cook recipe.. this is now my kids’ hot favourite for birthday parties and casual dinners. I have tried many of your recipes and simply loved almost all of them.
Thanks a lot Neelam and glad to read your comment as well as feedback on the potato wedges recipes as well as other recipes. Happy Cooking.
Hi dassana,
can i put the wedges directly on the aluminium baking sheet? i suppose both aluminium sheet and foil should give same results?
Ruchi, you can. but the potato wedges can stick on the aluminium sheet.
hi,
the wedges just stuck to the foil paper and i had to pry them off. 🙁
could it be because i substituted rice flour with cornflour? i routinely substitute rice flour with cornflour and it has never been a problem.
you are right. its due to the corn flour. corn flour does become sticky if there is too much moisture or water in any marination or mixture. as an alternative you can use besan (gram flour) instead of rice flour.
Hi Dassana, could u tell where to place the pan in otg? Middle rack?
anita, place in middle rack.
Hi. I only have a microwave with a convection mode…will it still work? Also can I totally skip using besan/rice flour/corn flour?
Yes it will work in the convection mode. You can skip adding any of the flours. Preheat the oven in the convection mode at 180 degrees celsius for 10 to 15 minutes before baking. Bake also at 180 degrees celsius.