Homemade Potato Wedges Recipe: Two Ways – Deep-Fried & Baked.

 

Homemade Potato Wedges Recipe: Two Ways – Deep-Fried & Baked

Who doesn’t love a good potato snack? Whether you’re enjoying a movie night, having friends over, or just want to treat yourself, Potato Wedges Recipe are the perfect go-to. These thick, golden slices are crispy on the outside, soft on the inside, and bursting with flavor. You can pair them with a variety of dips like sweet chili sauce, sour cream, or even a classic ketchup, making them a versatile snack that everyone can enjoy.

But what’s even better is that you can make them right at home! In this recipe, I’m going to guide you through two methods of making potato wedges Recipe—deep-fried and baked. While the deep-fried version gives you that super crispy texture we all love, the baked version is a healthier alternative that doesn’t skimp on taste. So, let’s dive in!

Why Potato Wedges?

Potato wedges are a great alternative to the usual fries. They’re thicker, meaning you get more of that fluffy potato goodness in every bite. Plus, their unique shape, often compared to a half-moon or thick crescent, makes them stand out. Unlike fries, which are cut thin and straight, wedges have more surface area, allowing them to hold onto seasoning and dips much better.

Ingredients:

Here’s what you’ll need to whip up a batch of these delicious wedges:

4 -5medium-sized potatoes: I recommend using pink potatoes or any other waxy variety. These potatoes are lower in starch, which helps them hold their shape better during cooking, whether you’re frying or baking.
¾ tsp salt: To season the wedges both during cooking and after.
¼ cup corn flour: This is your secret weapon for achieving that perfect crispy exterior.
2-3 tbsp oil: You’ll need this to help the seasoning stick to the wedges before cooking.
½ tsp crushed pepper: For a subtle kick of heat.
½ tsp Kashmiri red chili powder: Adds color and a gentle heat.
Oil for deep frying: If you’re opting for the deep-fried version.
½ tsp mixed herbs: A blend of basil, marjoram, oregano, rosemary, sage, and thyme adds a nice herby flavor to the wedges.

Step-by-Step Instructions:

1. Prepping the Potatoes:

Start by peeling your potatoes. While some people like to leave the skin on for that extra rustic feel, peeling ensures an even texture and a cleaner finish. Choose potatoes that are roughly the same size so that your wedges cook evenly.

Next, cut each potato into thick wedges. You should aim to get about 8 wedges from each potato. This size will give you that perfect balance of crispy outside and fluffy inside. Remember, consistency is key here—try to make all the wedges roughly the same thickness so they cook at the same rate.

2. Parboiling the Wedges:

Before we dive into frying or baking, it’s important to parboil the wedges. This step softens them slightly, so they cook perfectly in the next stage. Bring a pot of water to a boil, add a pinch of salt, and then toss in the wedges. Let them boil for about 3-5 minutes—not too long, just enough to start the cooking process. After boiling, drain the water and let the wedges cool completely. This cooling step is crucial because it helps the wedges firm up, making them easier to coat and less likely to fall apart during cooking.

3. Coating the Wedges:

Once your wedges have cooled, it’s time to coat them. Drizzle the 2 tablespoons of oil over the wedges, and toss them gently to ensure they’re evenly coated. The oil helps the seasonings and corn flour stick to the wedges.

Now, add the corn flour, crushed pepper, chili powder, and mixed herbs. Corn flour is what gives the wedges their irresistible crunch. Mix everything together until the wedges are evenly coated. They should have a light dusting of the corn flour mixture, with the herbs and spices well-distributed

4. Cooking the Wedges:

Now comes the fun part—cooking your wedges! You have two options here: deep frying or baking.

Deep-Frying:If you’re after that classic fast-food style wedge with a super crispy exterior, deep frying is the way to go. Heat enough oil in a deep pan so that the wedges will be fully submerged. You want the oil hot enough to sizzle but not so hot that the wedges burn before they cook through—around 170°C (360°F) is ideal.

Carefully lower the wedges into the hot oil, being mindful not to overcrowd the pan. Fry them in batches if necessary. Stir occasionally to ensure even cooking. After about 4-5 minutes, the wedges should be golden brown and crispy. Remove them from the oil with a slotted spoon and let them drain on paper towels to remove any excess oil.

Baking:For a healthier option, you can bake the wedges. Preheat your oven to 180°C (350°F). Arrange the wedges in a single layer on a baking sheet lined with parchment paper. Make sure they’re not touching, as this allows them to crisp up better.

Bake the wedges for 15-18 minutes, or until they’re golden and crispy. You can flip them halfway through baking to ensure they cook evenly on all sides.

5. Serving Your Wedges:

Once your wedges are cooked to perfection, sprinkle them with a little extra salt and chili powder if you like a bit more heat. Serve them hot with your favorite dipping sauce—tomato sauce, sweet chili sauce, or sour cream are all great choices.

!!Conclusion!!

And there you have it—delicious, homemade potato wedges that you can enjoy as a snack, a side dish, or even a main meal if you’re feeling indulgent. Whether you choose to deep fry them for that extra crunch or bake them for a healthier twist, these wedges are sure to be a hit with everyone.

Potato wedges are proof that sometimes, the simplest ingredients can make the most delicious dishes. So next time you’re craving something tasty, skip the store-bought versions and try making your own. You’ll love the homemade flavor, and you might even start experimenting with different seasonings to make the recipe your own. Enjoy!