Potato Wedges
Crisp on the outside and fluffy inside, these potato wedges are tossed with simple spices and baked until golden. They make a great snack or side with a dip, sandwich, or burger.
For 4 servings
- prep · ~7 min
Cut the potatoes into wedges.
1.Wash and scrub the potatoes well.2.Cut each potato into thick, even wedges.3.Pat the wedges dry with a clean kitchen towel.TIPDry potatoes brown better and turn crisp at the edges. - mix · ~3 min
Coat the wedges with oil and spices.
1.Place the potato wedges in a large bowl.2.Add oil, cornflour, red chili powder, cumin powder, garam masala, turmeric powder, black pepper, and salt.3.Toss well until every wedge is evenly coated. - bake · ~35 min
Bake the wedges until golden and crisp.
1.Spread the wedges in a single layer on a baking tray.2.Bake in a preheated oven at 220°C until the bottoms start to brown.3.Turn the wedges and bake again until crisp outside and soft inside.TIPKeep some space between the wedges so they roast instead of steam. - garnish
Sprinkle with coriander leaves.
- serve
Serve the potato wedges hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the wedges similar in thickness so they finish cooking at the same time.
- 2Pat the potatoes very dry before seasoning; surface moisture prevents crisp edges.
- 3Toss the cornflour with the spices first so it coats evenly without clumping.
- 4Arrange wedges skin-side down or on one cut side for better browning in the oven.
- 5Flip only after the underside is golden, or the crust can stick and tear.
- 6Add chopped coriander right after baking so its freshness brightens the warm spices.
- 7Reheat leftovers in a hot oven or air fryer, not the microwave, to restore crispness.
Adapt it for your goals.
Air-fryer
Cook the coated wedges in an air fryer for a faster, crisp finish with less hands-on time.
low oilLow-oil
Reduce the oil slightly and use a well-preheated tray; you still get browned edges with a lighter feel.
extra spicyExtra-spicy
Increase the red chili powder and black pepper for a sharper heat that suits spicy snack platters.
chaat styleChaat-style
After baking, add chaat masala and a squeeze of lemon for a tangy Indian street-food twist.
Why this is on our healthy list.
Baked Instead of Fried
These wedges are oven-baked with a small amount of oil, making them lighter than deep-fried potato snacks.
Potato Energy and Fullness
Potatoes provide satisfying carbohydrates and natural potassium, helping make this side dish filling.
Spice-Led Flavor
Cumin, turmeric, black pepper, and chili add strong flavour without needing heavy sauces or excess fat.
Frequently asked questions
They are usually too wet or too crowded on the tray. Dry them well, coat evenly with cornflour, and leave space between each wedge.
