Learn how to make crispy potato wedges at home that taste just like the ones in cafes and restaurants.
Recipe – Video
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Ingredients
- 3 potatoes medium or large
- 1 cup (128g) refined flour
- ¼ cup (30g) cornflour
- ¼ cup (30g) rice flour
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- 2 teaspoon salt (for boiling and the batter)
- ½ teaspoon black pepper powder
- oil for frying
Note– Please read recipe notes in the end.
Main Equipments Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Crispy Potato Wedges
- Take medium or large size potatoes and thoroughly wash them, making sure there is no dirt on the skin. Now cut them into half and then further cut them into 2-3 halves. (Do not remove the skin, we need that for crispy texture) Similarly cut all the potatoes.
- Place a pan over medium flame and add around 4-5 cups of water and add all the potatoes along with 1 teaspoon salt and boil for 7-8 minutes or until 70-80% done. To check, insert and fork, the potatoes should be firm but not soggy.
- To make the batter, in a large bowl add refined flour, corn flour, rice flour, oregano, chilli flakes, garlic powder and 1 teaspoon salt and mix well. Now add little water at a time to make a batter, it should not be very thick. The consistency should be medium, more towards the thinner side.
- Now add the boiled potato wedges in the batter and gently mix them, till they are well coated with the batter.
- Place a frying pan over medium flame and add oil. Once the oil becomes hot, add 4-5 potatoes wedges at a time and fry till crisp and golden brown. It will take around 3-4 minutes.
- Immediately serve them hot with tomato ketchup or chutney.
Recipe Notes
- Do not over boil else they will become soggy after frying.
- Keep the skin of the potatoes for better taste and texture.
- You can replace garlic powder with 1 teaspoon minced garlic.
- Do not fry the potato wedges on low flame else they will absorb more oil and become soggy.
Step By Step In Pictures For Crispy Potato Wedges
- Take medium or large size potatoes and thoroughly wash them, making sure there is no dirt on the skin. Now cut them into half, and then further cut them into 2-3 halves.
2. Similarly cut all the potatoes.
3. Place a pan over medium flame and add around 4-5 cups of water and add all the potatoes along with 1 teaspoon salt.
4. Cover it with a lid and let it boil for 7-8 minutes or until 70-80% done.
5. To check, insert and fork, the potatoes should be firm but not soggy.
6. Transfer the potatoes on a plate.
7. To make the batter, in a large bowl add refined flour, corn flour, rice flour, oregano, chilli flakes, garlic powder and 1 teaspoon salt and mix well.
8. Now add little water at a time to make a batter, it should not be very thick. The consistency should be medium, more towards the thinner side.
9. The batter for the potato wedges is ready now.
10. Add the boiled potatoes in it.
11. Gently mix them, till they are well coated with the batter.
12. Place a frying pan over medium flame and add oil.
13. Once the oil becomes hot, add 4-5 potatoes wedges at a time and fry till crisp and golden brown. It will take around 3-4 minutes.
14. Once done remove them from the pan and transfer them on a kitchen paper towel.
15. Immediately serve them hot with tomato ketchup or chutney.
