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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
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Wash and scrub the potatoes well. 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.
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.
Spread the seasoned wedges in a single layer on the prepared baking sheet. Make sure they are not touching to allow for even baking and crisping. Use two baking sheets if necessary to avoid overcrowding.
Bake in the preheated oven for 20 minutes. Carefully remove the baking sheet and, using tongs, flip each wedge over.
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.
Remove from the oven and transfer to a serving platter. Immediately sprinkle with chaat masala and garnish with fresh coriander leaves. Serve hot with mint chutney, tamarind chutney, or ketchup.
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.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 262.93 calories per serving with 4.15g of protein, it's a beginner-friendly recipe perfect for snack or side_dish.
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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.
Add 1 teaspoon of dried kasuri methi (fenugreek leaves) or dried mint to the spice blend for a fragrant, herby twist.
Increase the red chilli powder to 1.5 teaspoons and add 1/4 teaspoon of black pepper powder for an extra kick.
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.
Baking requires significantly less oil than deep-frying, making these wedges lower in fat and calories while still delivering a satisfying crunch.
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.
Potatoes are a natural source of potassium, an important mineral and electrolyte that helps regulate blood pressure and fluid balance.
This recipe uses spices like turmeric, which contains curcumin, a compound known for its powerful anti-inflammatory and antioxidant properties.
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.
Yes, baked potato wedges are a much healthier alternative to deep-fried french fries. They are lower in fat and calories. Keeping the skin on adds beneficial fiber, and using spices like turmeric provides anti-inflammatory benefits.
The most common reasons for soggy wedges are: not drying the potatoes enough after washing/soaking, overcrowding the baking sheet (which steams them), or not baking at a high enough temperature. Ensure they are dry, spaced out, and your oven is fully preheated.
Absolutely! To make them in an air fryer, preheat it to 200°C (400°F). Arrange the seasoned wedges in a single layer in the basket and cook for 15-20 minutes, shaking the basket halfway through, until golden and crispy.
Starchy potatoes like Russet or Idaho potatoes are ideal. They have a fluffy interior and their skin becomes wonderfully crisp when baked. Yukon Gold potatoes also work well.
You can do the prep work ahead. Cut the wedges and keep them submerged in cold water in the refrigerator for up to 24 hours. When ready to cook, drain them and pat them completely dry before proceeding with the recipe.
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