Potato Wedges (Fried and Baked)
User Reviews
5
16 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3
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Calories
161 kcal
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Course
Snacks
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Cuisine
American, International
Potato Wedges (Fried and Baked)
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Potato Wedges seasoned with garlic, herbs, and black pepper can be prepared by deep frying or baking. The wedges develop a crispy golden exterior and tender inside, with aromatic notes from oregano, basil, and thyme enhancing their flavor. They offer a versatile side dish adaptable to preferred cooking methods.
Description
This Potato Wedges recipe starts by mixing dried herbs like oregano, basil, and thyme with freshly crushed garlic, black pepper, rice flour (optional for extra crispiness), and salt to evenly coat raw potato wedges. The herbs and spices infuse the potatoes with savory depth during cooking.
The wedges can be deep-fried in neutral oil heated to medium or medium-high, which crisps the outside while keeping the interior fluffy. The method includes turning the wedges carefully to ensure even golden coloring. Alternatively, they can be baked or shallow fried, with air frying as an option if preferred.
These herbed potato wedges pair nicely with a variety of main dishes or as a snack. Fresh herbs like parsley or cilantro can be sprinkled after cooking for extra freshness. Adjusting the herb blend allows customization according to taste. Ensuring proper frying temperature helps avoid greasy, soggy wedges.
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Ingredients
- 250 grams potato 2 large potatoes or 3 medium potatoes or 6 small potatoes
- 2 garlic small to medium, minced or crushed to a paste in mortar-pestle, cloves
- ¼ teaspoon black pepper ground black pepper) or add as required, powder
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon thyme or you can add overall 1 to 1.5 teaspoons of dry mixed herbs, dry
- 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
- neutral cooking oil as required for deep frying, if frying, use any neutral flavored oil like sunflower oil, generic cooking oil
Instructions
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.
Deep Frying
- 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.
Baking
- 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.
Notes
- The potato wedges can also be shallow-fried or air-fried if preferred.
- Use olive oil only if baking; use a neutral oil like sunflower for frying.
- Adjust the dried herbs and spices to your taste, adding fresh herbs as garnish after cooking if desired.
- Maintain medium to medium-high oil temperature to prevent soggy wedges from excess oil absorption.
- Fry potatoes in batches to avoid overcrowding and uneven cooking.
- The recipe scales well for larger quantities, with nutrition info provided for the baked version.
Nutrition Information
Show Details
Calories
161kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
393mg
(16%)
Potassium
373mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
16IU
(0%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.04mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.3mg
Vitamin C
17mg
(19%)
Vitamin E
1mg
Vitamin K
15µg
Calcium
27mg
(3%)
Vitamin B9 (Folate)
15µg
Iron
1mg
(6%)
Magnesium
23mg
(6%)
Phosphorus
55mg
Zinc
0.3mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 393mg | 16% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 16IU | 0% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 1mg | |
| Vitamin K | 15µg | |
| Calcium | 27mg | 3% |
| Vitamin B9 (Folate) | 15µg | |
| Iron | 1mg | 6% |
| Magnesium | 23mg | 6% |
| Phosphorus | 55mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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