The potato is one of the most sinful vegetables out there. You can mash it up, dollop it in cream, slather it with cheese, bake it, fry it … you name it. It’s delicious either way.
One of my favorite ways to eat a potato is to fry it up in wedge form. No, it’s not the healthiest way to eat it. Alternatively, you can bake it. But, oh a deep fried potato wedge is so worth the cheat day!
Potato Wedges
Cuisine: American32
wedges15
minutes10
minutes25
kcalThick wedge shaped slices of potatoes coated in batter and deep fried
Ingredients
4 medium russet potatoes
1/4 cup all purpose flour/ white flour
2 tbsp cornstarch
2 tbsp rice flour
1/2 tsp red chili flakes
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
Oil for deep frying
Instructions
- Thoroughly wash 4 medium russet potatoes.
- Cut each potato in half (lengthwise) and then slice into 4 slices for 8 total medium sized wedge shaped slices per potato.
- Wash potato slices again. (Note: It’s important to be extremely thorough as we are leaving the skin of the potato on.)
- Place potato slices in a strainer pot and cover with just enough water to cover the potatoes. Boil for 8-10 minutes till the potatoes are cooked. (Note: You don’t wan’t the potatoes to become overcooked/mushy). Strain and keep aside.
- Mix the following in a small bowl: 1/4 cup white flour, 2 tbsp cornstarch, 2 tbsp rice flour, 1/2 tsp red chili flakes, 1/2 tsp dried oregano, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp ground black pepper.
- Add 1/4-1/2 cup of water to the dry ingredients. Add the water slowly and keep mixing to get a smooth batter. (Note: You should get a batter that has a consistency on the thinner side. But it should still be thick enough to stick to the potato slices.)
- Fill a frying pot about half full with oil. Heat at a medium flame.
- Coat a potato wedge with a thin, even coating of batter.
- Slowly drop a coated potato wedge into the frying pot. (Note: Make sure that there is enough oil to completely cover the wedge. Place as many wedges as you can in the oil, but spread them apart – don’t let them touch each other. )
- Deep fry all the potato wedges in batches until they turn golden and crispy. Take them out of the oil using a spider strainer and place them on a paper towel (placed on a bowl or plate) to absorb the oil. Enjoy hot with ketchup or any other sauce of your choosing! 🙂
Notes
- This recipe makes about 32 Potato Wedges. I would say it is good for about 6-8 people.
- For this particular recipe, I prefer to cook my potatoes in boiling water instead of in a Pressure Cooker or Instant Pot because I don’t want them to become too mushy.
- Instead of deep frying, you could bake potato wedges at 400 ° F for 10 minutes.
- Tip: always crush dried herbs between your fingers before you add them to a dish.
- There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
- Vegan Option: This recipe is Vegan! 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
