Potato Wedges | Restaurant Style Potato Wedges recipe | How to Make Baked Potato Wedges

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

garlic powder

🥗Healthier: fresh garlic

💰Cheaper: none

Fresh garlic adds flavor without additional cost.

paprika

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika enhances flavor without increasing cost.

Wash the potatoes thoroughly under tap water to remove impurities.

Cut the potatoes into long wedges, leaving the skin on.

Soak the potato wedges in water to prevent oxidation.

Boil a pot of water and add the potato wedges to cook them until they are 70% cooked, about 5-7 minutes.

Add 1 teaspoon of salt to the boiling water to season the potatoes while cooking.

Once boiled, drain the potato wedges and let them cool slightly.

In a bowl, mix 3-4 tablespoons of olive oil with 1 teaspoon of Kashmiri red chili, 1 teaspoon of oregano, 2 teaspoons of ginger garlic paste, some chopped fresh coriander leaves, 1/2 teaspoon of chili flakes, and 1 tablespoon of salt.

Add the boiled potato wedges to the spice mixture and coat them evenly.

Add 1 tablespoon of corn starch and 1 tablespoon of rice flour to the mixture and mix well to ensure the wedges are coated without breaking.

Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper.

Place the potato wedges on the baking tray with some space between them.

Bake the potato wedges in the oven for about 15 minutes, checking them after 10 minutes for doneness.

After baking, the potato wedges should be crispy and spicy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary