Crispy Indian Spiced Potato Wedges
User Reviews
5
Crispy Indian Spiced Potato Wedges
Description
Crispy Indian Spiced Potato Wedges begin with peeled potatoes cut into wedges and tossed immediately with a mixture of fresh ginger and garlic pastes, turmeric, cayenne pepper, garam masala, basil, oregano, salt, and pepper. Brushing parchment paper with olive oil helps prevent sticking and promotes crispness. Baking at 425°F with a flip midway cooks the wedges until tender inside and crunchy outside.
The spice combination offers warm, earthy, and mildly spicy notes typical of Indian cuisine. The use of fresh paste for ginger and garlic imparts pungency, while turmeric adds color and subtle bitterness. Dry herbs contribute herbal depth. The wedges balance spice and texture well.
Serve these wedges hot as a snack or paired with dips. They suit casual meals where a spiced alternative to standard fries is desired. The recipe suggests experimenting with the spices to adjust heat or flavor according to personal preference.
For best crispiness, starchy potatoes are preferred and baking on a wire rack encourages airflow. Immediate tossing of the wedges in the spice blend after cutting ensures even seasoning throughout.
Ingredients
- 6 large potato or about 8 to 10 smaller potatoes, peeled and cut into wedges
- 1 tablespoon olive oil plus extra for brushing parchment paper
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 teaspoon Turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon basil dry
- 1 teaspoon oregano dry
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425℉.
- Line baking tray with aluminum foil and parchment paper, or just parchment paper, but make sure it covers the entire tray.
- Brush olive oil over the parchment paper.
- In a small bowl combine the rest of the ingredients and slightly whisk. Pour this mixture over the potatoes and toss them around to make sure each wedge is fully coated in the spice.
- Place the potatoes on the baking sheet and bake on the middle rack for 15 minutes. Take the tray out and turn wedges over and bake for another 10 or 15 minutes or until potatoes are done.
Notes
- Use starchy potatoes for extra crispy wedges.
- Toss wedges in spices immediately after cutting for even coating.
- Bake on a wire rack to enhance crispiness and prevent sogginess.
- Serve hot for best texture and flavor.
- Adjust spice blend to taste, increasing chili powder for heat or garam masala for complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 286kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 20mg | 1% |
| Potassium | 1381mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 64mg | 71% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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