RCI-VG.002.0082.001
Masala Potato Wedges
If you like to snack on "chips" - or you need an alternative vegetable or carbohydrate accompaniment to your main dish - whether it be Indian style or not - then why not try home-made Potato wedges?
Prep35 min
Cook60 min
Total95 min
Servings4
Difficultybeginner
Ingredients
- Just get together some potatoes - any sort will do really. I had to use up some that were starting to develop shoots in my cupboard. Because of this - and also because the skin on them was not really that good for leaving on - I peeled mine - but the wedges will turn out better if you don't peel the skin.1 unit
Method
1
Preheat your oven to 425°F (220°C). Wash and scrub 4 large potatoes, then cut each into 6-8 thick wedges, leaving the skin on for extra crispiness.
10 minutes
2
Parboil the potato wedges in salted boiling water until just slightly tender but not fully cooked, about 5 minutes. Drain and pat them completely dry with a clean kitchen towel.
8 minutes
3
In a large mixing bowl, combine 3 tablespoons of oil with 1 teaspoon each of cumin, coriander, and chili powder, half a teaspoon of turmeric, 1 teaspoon of garam masala, salt to taste, and a squeeze of lemon juice. Stir the spice mixture until well blended.
3 minutes
4
Add the dried potato wedges to the bowl and toss thoroughly until every wedge is evenly coated with the masala mixture.
2 minutes
5
Arrange the seasoned wedges in a single layer on a lightly oiled baking sheet, ensuring they do not overlap so they roast evenly and become crispy.
2 minutes
6
Roast the wedges in the preheated oven for 20 minutes, then flip each wedge and continue roasting for another 15-20 minutes until golden brown and crispy on the outside.
40 minutes
7
Remove the wedges from the oven and immediately sprinkle with chaat masala and freshly chopped cilantro for an authentic finishing touch.
2 minutes
8
Serve the Masala Potato Wedges hot alongside mint chutney, tamarind sauce, or a cooling yogurt dip.