I used most of the western seasonings which give the wedges a smokey, grill feel in winter. It is a great starter or an evening snack or for big gatherings and easy to make, just cut the potatoes into chunky wedges marinate in the given seasonings and shallow fry on the stovetop or in an oven for 20 minutes flipping in between or until crispy.
You can use sweet potatoes or squash or even pumpkins for a healthier version, taste good with the seasonings I used. You can also deep fry the wedges, for deep frying add some cornflour to make the seasonings stick to the wedges. I wedges tasted good even after it becomes cold.
I served with my Indian lunch menu. My family loved the hot crispy wedges and also had the leftover wedges in the evening snacks for tea.
Ingredients
- Russet potato - 4 to 5 medium to large size
- Onion Powder - 1tbsp
- Garlic pepper seasoning - 1tbsp
- Barbeque rub mix - 1tsp
- Chili powder - 1tsp
- Salt to taste
- Oil - 4 5o 5tbsp
Instructions
- Cut the potato into long size wedges. Put the potatoes wedged in salted water for 10 minutes.
- Preheat the oven to 450 degrees.
- Drain the water and make potatoes drain using a kitchen towel or a kitchen tissue.
- Marinate the potatoes in a bowl and add all the seasonings also with oil and salt.
- Put foil in the baking sheet and spread the potato wedges in the pan.
- Bake the wedges in the preheated oven for 20 minutes flipping the wedges in between.
- Serve as a starter or as a side for our Indian menu or an evening snack.
Cooking Tips
- You can make the wedges on the stovetop also.
- You can use sweet potatoes or squash or even pumpkins for a healthier version.
- You can also deep fry the wedges, for deep frying add some cornflour to make the seasonings stick to the wedges.
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