These delicious golden brown wedges are perfectly crisp on the outside and soft on the inside. Prepare them in two ways and add rice flour to make them extra crispy and gluten-free. Make in just 30 minutes and serve this tasty vegan dish as a snack or side with tomato ketchup or Cilantro Chutney dip or your favorite dipping sauce.
About Potato Wedges
Make Potato Wedges in two ways! Bake or deep fry these wedges depending on your preference. I share one recipe method and using this recipe, you can either deep fry or bake the potato wedges.
This homemade Potato Wedges recipe is easy to follow and is vegan, gluten-free. It delivers delicious results every time.
Potato is a tuber that tastes great when roasted, fried, simmered or baked. I make this recipe when I am in the mood for a quick snack.
Add rice flour to the seasonings to make the wedges crispy on the outside but, if you do not have rice flour, then you can skip it or swap with a substitute (have listed a few in the recipe card below).
I love adding dry herbs to give the wedges more flavor. My go-to mix is oregano, basil and thyme but, sometimes I add rosemary or sage too. Feel free to add your favorite herbs to the seasoning.
If you chose to bake the potato wedges, then add olive oil to the marinade or any other neutral flavored oil or melted butter.
If you are frying the potato wedges, then you can deep fry for extra crispy wedges or shallow fry them. Skip the olive oil if you are deep frying the potato wedges.
Potato wedges make for a good finger food snack, party snack or side. You can easily double or triple the recipe to make a large batch for a party!
How to Make Potato Wedges
Prep for the Fried Version
1. Grab a mixing bowl or pan and below listed seasonings, herbs and spices:
- ¼ teaspoon of black pepper powder
- ½ teaspoon of dried oregano
- ½ teaspoon of dried basil
- ½ teaspoon of thyme
- 1 tablespoon of rice flour
- 2 small to medium crushed or minced garlic
- salt to taste
2. Mix very well and set aside.
3. Rinse, peel and slice 250 grams of potatoes in the shape of wedges. Feel free to peel the skin from the potatoes.
Tip: Use 2 large, 3 medium or 6 small potatoes.
4. Add the potato wedges to the bowl with the seasonings.
5. Mix well, shake and toss the bowl so that the seasoning coats the potato wedges evenly.
Make Fried Wedges
6. Heat oil in a wok, pan or kadai. Keep the flame on medium or medium-high. Gently place the potato wedges in the oil.
You could also use a deep-fryer to fry these wedges.
7. Fry the potatoes on a medium or medium-high heat.
8. When one side is lightly golden, turn over the potato wedges with a slotted spoon.
9. Continue to fry and stir if needed, until they are cooked evenly.
10. Fry till crispy and golden.
11. Remove the fried potato wedges using a slotted spoon.
12. Place wedges on kitchen paper towels to absorb excess oil. Deep fry the wedges in batches in this manner.
13. Serve fried Potato Wedges hot with any dip or sauce of your choice. You can also sprinkle some red chili flakes while serving.
Make Baked Potato Wedges
1. Add the following herbs and seasonings to a mixing bowl:
- ¼ teaspoon of black pepper powder (ground black pepper)
- ¼ teaspoon of dried oregano
- ¼ teaspoon of dried basil
- ¼ teaspoon of dry thyme
- 1 small to medium garlic (crushed or minced)
- salt to taste
2. Now add 2 tablespoons of olive oil. You can also add 1 tablespoon of olive oil.
Tip: You can also use any other neutral flavored oil Instead of olive oil.
3. Add 1 tablespoon of rice flour.
4. Mix until well combined and set aside.
5. Rinse, peel and slice 250 grams of potatoes in the shape of wedges. Feel free to peel the skin from the potatoes.
Tip: Use 2 large, 3 medium or 6 small potatoes.
6. Add the potatoes to the seasoning mixture.
7. Mix very well.
8. Line a baking tray with parchment paper or aluminum foil. Preheat oven at 200° C/392° F 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° C/392° F for about 25 to 30 minutes.
11. Halfway through the baking, remove the tray and use tongs or spoons to flip the potato wedges. Then return the tray to the oven.
12. Bake till the potatoes become crispy and golden. Timing varies from oven to oven so check the oven from time to time.
Serve Baked Potato Wedges with ketchup, chili sauce or your preferred dipping sauce. Sprinkle some red chili flakes or dried herbs or fresh herbs when serving.
- Fry potato wedges: You can opt shallow fry the potato wedges if you want to use less oil. Another option is to air-fry them. Simply follow the recipe of the baked version and air-fry.
- Herbs and spices: I like to add dried oregano and thyme to the potato wedges. However, you can adjust the herbs and seasonings to your taste. Feel free to add sage or rosemary for more flavor.
- Rice flour: Don’t forget to add rice flour to this recipe if you want extra crispy wedges! You can easily swap rice flour with tapioca flour, chickpea flour and arrowroot flour. With chickpea flour, there will be a nutty taste to the wedges.
- Potato wedges: Chop the potato wedges into equal-sized chunks to ensure that they cook evenly. If you are baking the wedges make sure you leave a slight space between them so that they don’t stick together.
If you are frying do not add too many wedges to the pan as they will take longer to cook. Don’t forget to flip the wedges when you are cooking them, this ensures that they are cooked evenly on both sides.
- Oven temperature: When you are baking the potato wedges check them from time to time as oven temperatures vary. You may need to bake them for a longer amount of time or a shorter amount of time.
Yes, you can substitute rice flour with cornstarch but, the wedges may become sticky and get stuck to one another in the oil. Arrowroot flour, tapioca flour and chickpea flour are better alternatives to rice flour.
Yes, the potato wedges will cook in convection mode in a microwave. Preheat the oven in the convection mode at 180° C/356 ° F for 10 to 15 minutes before baking. Then, bake for about 30 minutes or until done.
Yes, you can. However, the potato wedges may stick to the aluminum sheet so I would use parchment paper instead.
Place the potato wedges on the middle rack for the best results. The wedges will cook evenly and should be baked for about 30 minutes depending on the temperature of the oven.
More Delicious Potato Recipes To Try!
Indo Chinese Recipes
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Potato Wedges (Fried and Baked)
- 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
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.
- 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.
- 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.
- You can also shallow fry the wedges, if you prefer.
- These potato wedges can also be air-fried. Follow the recipe for the baked potato wedges and air-fry them.
- The herbs, seasonings and spices can be adjusted as per your taste. Add your preferred dried herbs and spices.
- For garnish, opt to sprinkle some fresh herbs like parsley, cilantro, chives if you like.
- While deep-frying, fry at medium to medium-high heat. Do not fry at a lower temperature. This would cause the potatoes to absorb a lot of oil, make them soggy and loaded with oil.
- Also keep in mind not to fry at a very high heat. The potatoes would brown quickly from outside and the insides will be undercooked or raw.
- Deep fry the potato in batches.
- The recipe can be scaled according to your needs.
- The approximate nutrition info is for the Baked Potato Wedges.
Nutrition Info (Approximate Values)
This Potato Wedges recipe from the archives, originally published in December 2016 has been updated and republished on January 2023.
Comments are closed.
my first time making potato wedges and came out awesome with your instructions!
Wonderful and thanks for letting me know.
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.
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.
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.