Potato Wedges
Golden, crispy potato wedges with a spicy Indian masala coating. Perfectly baked to be fluffy on the inside and crunchy on the outside, they're an irresistible snack or side dish.
For 4 servings
7 steps. 40 minutes total.
- 1
Preheat your oven to 200°C (400°F)
- a.Line a large baking sheet with parchment paper for easy cleanup.
- 2
Wash and scrub the potatoes well
- a.Pat them completely dry. Cut each potato in half lengthwise, then cut each half into 3-4 long wedges. For extra crispiness, soak the cut wedges in cold water for 30 minutes to remove excess starch, then drain and pat them completely dry with a kitchen towel. A dry surface is key for a crispy finish.
- 3
Step 3
- a.In a large bowl, first toss the dry potato wedges with vegetable oil until evenly coated. In a separate small bowl, mix the cornflour, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Sprinkle this spice mix over the oiled wedges and toss again until every wedge is thoroughly coated.
- 4
Spread the seasoned wedges in a single layer on the prepared baking sheet
- a.Make sure they are not touching to allow for even baking and crisping. Use two baking sheets if necessary to avoid overcrowding.
- 5
Bake in the preheated oven for 20 minutes
- a.Carefully remove the baking sheet and, using tongs, flip each wedge over.
- 6
Step 6
- a.Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the wedges are deep golden brown, crispy on the outside, and tender on the inside.
- 7
Remove from the oven and transfer to a serving platter
- a.Immediately sprinkle with chaat masala and garnish with fresh coriander leaves. Serve hot with mint chutney, tamarind chutney, or ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure potatoes are bone-dry before adding oil and spices. Any moisture will steam the potatoes and prevent them from crisping up.
- 2Do not overcrowd the baking sheet. Giving the wedges space allows hot air to circulate, which is essential for a crispy exterior.
- 3Flipping the wedges halfway through is non-negotiable for achieving an even, golden-brown crust on all sides.
- 4For an extra flavor boost, add 1/2 teaspoon of garlic powder and 1/2 teaspoon of ginger powder to the spice mix.
- 5Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 200°C (400°F) for 5-7 minutes to restore crispiness.
Adapt it for your goals.
Sweet Potato Version
Substitute regular potatoes with sweet potatoes for a different flavor profile and added nutrients. Reduce baking time by 5-10 minutes as sweet potatoes cook faster.
Herby WedgesHerby Wedges
Add 1 teaspoon of dried kasuri methi (fenugreek leaves) or dried mint to the spice blend for a fragrant, herby twist.
Extra SpicyExtra Spicy
Increase the red chilli powder to 1.5 teaspoons and add 1/4 teaspoon of black pepper powder for an extra kick.
Cheesy Masala WedgesCheesy Masala Wedges
Sprinkle 1/4 cup of grated Parmesan or Amul cheese over the wedges during the last 5 minutes of baking for a cheesy, savory finish.
Why this is on our healthy list.
Healthier Cooking Method
Baking requires significantly less oil than deep-frying, making these wedges lower in fat and calories while still delivering a satisfying crunch.
Rich in Fiber
Leaving the skin on the potatoes provides a good source of dietary fiber, which is essential for digestive health and helps you feel full longer.
Source of Potassium
Potatoes are a natural source of potassium, an important mineral and electrolyte that helps regulate blood pressure and fluid balance.
Anti-inflammatory Spices
This recipe uses spices like turmeric, which contains curcumin, a compound known for its powerful anti-inflammatory and antioxidant properties.
Frequently asked questions
One serving of these Masala Potato Wedges contains approximately 255 calories. This is an estimate and can vary based on the exact size of the potatoes and the amount of oil used.