Easy Potato Wedges Recipe to fulfill your hunger craving’s. We love potatoes so be it french fries, wedges, mashed potatoes, puri bhaji, potato sandwich or aloo paratha it just disappears. During our school days my mother used to make for us potato wedges and my sis used to love them to take them for tiffin or lunch-box.
Today I have made mom’s recipe but modified and tweaked a bit. Mom used to add pepper powder I have used some more spices. Also she used to parboil the potatoes and then fry. The recipe is made in similar fashion but with addition of spices and herbs just love them. Made so many times yet hubby demands more 🙂
There are many recipes for wedges but this recipe the potatoes are parboiled then fried. You could directly fry them but won’t give you that taste as this recipe would. Further I have used red chili flakes, lime juice, pepper powder and some herbs. You could use dried herbs or fresh herbs like thyme, rosemary, coriander leaves etc. I plucked some fresh thyme from my garden and used for my wedges. Just love thyme but you could use any herb instead of thyme even mixed dried herbs would do the work.
You could make any dip of your choice or even serve with green chutney or tomato sauce. The potato wedges are crispy from the exterior and soft from within leaving burst of flavors on your taste buds.
Let’s make potato wedges stepwise:
1. Parboil the potatoes in a vessel with water. Altermatively pressure cook them until 2 whistles.
2. Peel the skin and chop them lengthwise into thick width.
3. Sprinkle red chili flake, pepper powder, sichuan pepper, lime juice, thyme, coriander leaves and salt.
4. Combine all nicely and sprinkle rice flour. Toss all nicely.
5. Heat pan with oil. Once oil is hot shallow fry or deep fry the wedges until golden brown from all sides over medium heat.
6. Place them on absorbent napkin.
7. Repeat the same with the rest of wedges. Serve potato wedges warm with your favorite dip or sauce.
If you love potatoes then do check bread potato rolls, thai fried potatoes, mashed potatoes sandwich,  baked jacket potatoes, mashed potatoes indian style, aloo pakora, aloo methi recipe, aloo palak, aloo sabzi, tandoori aloo, aloo vepudu, aloo paratha and french fries recipe.
Potato wedges recipe below:
- 4-5 big sized potatoes (aloo)
- 1 tbsp red chili flakes
- 1 tbsp black pepper powder (kalimirch)
- 1 tbsp lime juice (nimbu ras)
- 1/2 tsp sichuan pepper powder (teppal powder) [b]optional[/b]
- 4-5 thyme strands chopped coarsely or torn with your hand
- 2 tbsp coriander leaves chopped finely
- 1.5 tbsp rice flour
- 2 cups oil for deep frying or 1/2 cup oil for shallow frying + 1 tsp oil for marinating potatoes
- salt as required
- Parboil the potatoes in a vessel with water. Altermatively pressure cook them until 2 whistles.
- Peel the skin and chop them lengthwise into thick width.
- Sprinkle red chili flake, pepper powder, sichuan pepper, lime juice, thyme, coriander leaves and salt.
- Combine all nicely and sprinkle rice flour. Toss all nicely.
- Heat pan with oil. Once oil is hot shallow fry or deep fry the wedges until golden brown from all sides over medium heat.
- Place them on absorbent napkin.
- Repeat the same with the rest of wedges. Serve potato wedges warm with your favorite dip or sauce.
Thelma says
How long do you par boil the whole potatoes for?
Deepti says
Beautifully presented and of course thanks for simplifying the recipe!
I kept the skin on for mine, drizzled white pepper on it and instead of chilli flakes, added piri piri powder. It was lovely! Thank you for sharing this.
maria says
Welcome Deepti, Glad you liked the potato wedges recipe 🙂