Potato Wedges – Fried & Baked Potato Wedges

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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 wedges, fried potato wedges

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.

baked potato wedges recipe

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 recipe

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.

potato wedges recipe

2. Mix very well and keep aside.

potato wedges recipe

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.

potatoes for making baked potato wedges recipe

4. Add the potato wedges to the bowl containing the seasoning.

potato wedges recipe

5. Mix well. Shake and toss the bowl so that the seasoning coats each potato wedge uniformly and well.

potato wedges recipe

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.

potato wedges recipe

7. Begin to fry the potatoes on a medium or medium-high flame.

potato wedges recipe

8. When one side is lightly golden, turn over the potato wedges with a slotted spoon.

potato wedges recipe

9. Continue to fry and stir as required for even frying.

potato wedges recipe

10. Fry till crisp and golden.

potato wedges recipe

11. Using the slotted spoon, remove the fried potato wedges.

potato wedges recipe

12. Place on kitchen paper towels to absorb extra oil.

potato wedges recipe

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.

fried potato wedges recipe

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.

ingredients to make baked potato wedges recipe

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.

ingredients to make baked potato wedges recipe

3. Add 1 tablespoon rice flour.

making baked potato wedges recipe

4. Mix everything very well. Keep aside.

making baked potato wedges recipe

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.

potatoes for making baked potato wedges recipe

6. Add the potatoes to the seasoning mixture.

potatoes for making baked potato wedges recipe

7. Mix very well.

potatoes for making baked potato wedges recipe

Baking potato wedges

8. Line a baking tray with parchment paper or aluminum foil. Preheat oven at 200 degrees celsius for 10 minutes.

preparing baked potato wedges recipe

9. Line the potatoes on the parchment paper.

potatoes for making baked potato wedges recipe

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.

baked potato wedges recipe

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.

baked potato wedges recipe

12. Bake till the potatoes become crisp and golden. Timing varies from oven to oven. So do keep a check.

baked potato wedges recipe

Serve potato wedges with tomato sauce, chilli sauce or cilantro chutney. Sprinkle some red chilli flakes while serving.

baked potato wedges recipe

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potato wedges recipe

Potato Wedges | 2 Ways

5 from 4 votes
This recipe post details both the fried and baked methods of making potato wedges.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine American, World
Course: Snacks
Diet: Gluten Free, Vegan
Difficulty Level: Easy

Servings 3
Units

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. 

Notes

1. If you don't have an oven then you can pan fry or shallow fry the potato wedges in a pan or tawa (griddle).
2. Herbs and spices can be adjusted as per your taste.

Nutrition Info Approximate values

Nutrition Facts
Potato Wedges | 2 Ways
Amount Per Serving
Calories 179 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 388mg17%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 5mg33%
Vitamin K 11µg10%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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20 Comments

  1. 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.

    1. 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.

  2. Hi dassana,
    can i put the wedges directly on the aluminium baking sheet? i suppose both aluminium sheet and foil should give same results?

  3. 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.

    1. 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.

      1. 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?

        1. 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.

  4. Hi Dassana

    I tried this today and it was amazing. I mixed Potato and Cauliflower. . Everyone loved. . Will make more. . So easy as well. . Thank you so much 🙂5 stars

    1. thanks a lot deepa. nice to know and also thanks for sharing about addition of cauliflower.

  5. Dear dassana, kindly suggest me on how to use conventional microwave for the same recipe. Thank you.

    1. gowri, preheat oven at 180 degrees celsius for 10 minutes in the convection mode. keep the pan in the oven and then bake for 15 to 20 minutes at the same temperature of 180 degrees celsius. in a convection microwave oven, baking is faster, so it will take less time to bake.