Potato Wedges are crunchy appetizer that can be made easily. These are crispy, flavourful and delicious. Potato Wedges are easy to make starters with available ingredients at home. Potato Wedges are mostly baked but can be air fried or deep fried too. Recipe included with step by step pictures and video.
Potato Wedges are made by baking potatoes cut into wedge shapes after tossing it with spices. Kids love potato wedges and I make them once in a while so this time wanted to click and post it too. These baked and air fried potato wedges tastes no lesser than the deep fried ones.
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About Potato Wedges
Potato wedges are a popular snack served in restaurants but easy to replicate at home. Potato Wedges can be made using 3 ways air fried, oven baked or deep fried. These tastes delicious on its own but can be served with tomato ketchup, chilli sauce, mayonnaise too.
Potato Wedges are a classic starter made using potatoes cut into wedges, tossed in seasoned then baked or air fried or even deep fried. For healthier option I usually choose to bake or air. fry them. If you don't have air fryer or oven then you can deep fry them.
The herbs and seasonings used can be changed according to your liking. We like it a bit spicy so use red chilli powder, you can skip that if you don't like. The seasoning I have shared here is one of my family favourites and we all love it so much. I am sure once you try this at home you will not go back to store bought ones at all.
Air Fried vs Baked vs Deep Fried
I have shared both air fried and baked versions of potato wedges here in this post. Between the 3 methods I love the air fried version as it comes out so crisp with less oil itself. They come out crisp and gets done quickly when compared to the oven version.
I have tried deep frying only once and I don't prefer that method because of too much oil. I usually air fry or bake them as my kids love that. This recipe works well for all the 3 methods.
Potato Wedges Video
Potato Wedges Ingredients
- Potatoes - Choose large potatoes, Yukon gold or Russet works best.
- Olive oil - best to use for seasoning. Olive gives great flavour but you can replace it with regular cooking oil too.
- Salt - to balance the flavours and to taste.
- Pepper powder - gives heat and mild flavour that compliments the other spices.
- Red chilli powder - gives spice and bright red colour to the snack. You can use paprika if you want it mildly spiced.
- Onion powder - brings a strong onion flavour replacing fresh onion.
- Garlic powder - gives a strong concentrated garlic flavour.
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How to make Potato Wedges Step by Step
Cutting potatoes
- I have used 4 large potatoes that comes to around 500 grams. First cut the potatoes into half. You can peel the skin if you don't like them but the skin makes it extra crispy so I prefer to keep them.
2. Then cut further into 2-3 pieces depending on the size of the potatoes.
3. Make sure to cut it evenly sliced so that while baking or air frying they will be evenly crisped.
Soaking in cold water
4. To a mixing bowl add cold water along with ice cubes keep it immersed for 30 minutes.
5. Then drain water completely and wipe it with a cloth to absorb extra moisture.
Seasoning
6. Transfer this to a bowl add salt to taste and 2 tablespoon olive oil.
7. Mix this well first.
8. Add 1 and ½ teaspoon red chilli powder, 1 teaspoon garlic powder, ½ teaspoon onion powder and ½ teaspoon pepper powder.
9. Mix it until evenly coated.
Air Frying
10. Preheat air fryer at 200 DEG C for 10 minutes. Line parchment paper on the air fryer basket and arrange the potato wedges, single layer.
11. Air fry at 200 DEG C for 20 minutes flipping over to other side in between.
Baking
12. Preheat oven at 220 DEG C for 10 minutes.
13. Bake in preheated oven at 220 DEG C for 35-40 minutes flipping over in between.
Enjoy it hot and crisp.
Expert Tips
- Choosing Potatoes - Use starchy varieties (like russet-type potatoes) for the best texture. They turn fluffy inside while getting crispy on the outside.
- Cut even-sized wedges - Slice all wedges to a similar thickness so that they cook evenly. Uneven cuts can lead to some pieces burning while others remain undercooked.
- Soaking in cold water. - Soaking the cut wedges for 20-30 minutes removes excess starch. This step helps achieve a crispier exterior after cooking.
- Dry them - After soaking, pat the wedges completely dry. Moisture prevents crisping, so this step is key for that golden crust.
- Season well - Potatoes absorb a lot of flavor, so season well with your favorite flavourings.
- Spread them - Place wedges in a single layer without overcrowding. If they're too close, they will steam instead of crisp.
- Baking - Bake at around 200-220°C for best results. High heat helps create a crispy outside while keeping the inside soft.
- Flip halfway - Turn the wedges midway while baking to ensure all sides become evenly golden and crisp.
- Serving - Serve it with mayonnaise or chilli sauce or tomato sauce.
Serving and Storage
Serve potato wedges hot and fresh for the best crispiness. Pair them with dips like ketchup, mayonnaise, or chilli sauce. They taste delicious on its own but can go well alongside burgers, grilled chicken, or sandwiches too.
If you have leftovers, let the wedges cool completely then store in an airtight container. Keep them in the refrigerator for up to 2 days. To reheat, use an oven or air fryer to bring back their crispiness.
For longer storage, you can freeze partially cooked wedges. Arrange them in a single layer, freeze until firm, then store in a freezer-safe bag. When needed, bake or fry directly from frozen until crispy and golden.
FAQS
1.Do I need to peel the potatoes?
No, the skin adds extra texture and makes it more crisp. Just wash them thoroughly before cutting.
2.Why are my potato wedges not crispy?
This usually happens due to excess moisture or overcrowding. Make sure to soak, dry well without moisture, and spread them out while cooking.
3.Can I coat it with cornflour?
Yes you can 1-2 teaspoon cornflour to coat the potato wedges.
4.Can I prepare wedges in advance?
Yes, you can cut and soak them in water in advance, but dry and season only before cooking.
5.Should I boil potatoes before making wedges?
No parboiling is really not needed. Parboiling can help make the inside softer and the outside crispier, but it's not necessary if you follow proper baking steps.
If you have any more questions about this Potato Wedges Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Potato Wedges Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Potato Wedges Recipe
Ingredients
- 4 large potatoes
- 2 tablespoon olive oil
- salt to taste
- 1 and ½ teaspoon red chilli powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper powder
Instructions
- I have used 4 large potatoes that comes to around 500 grams. First cut the potatoes into half. You can peel the skin if you don't like them but the skin makes it extra crispy so I prefer to keep them.
- Then cut further into 2-3 pieces depending on the size of the potatoes.
- Make sure to cut it evenly sliced so that while baking or air frying they will be evenly crisped.
- To a mixing bowl add cold water along with ice cubes keep it immersed for 30 minutes.
- Then drain water completely and wipe it with a cloth to absorb extra moisture.
- Transfer this to a bowl add salt to taste and 2 tablespoon olive oil.
- Mix this well first.
- Add 1 and ½ teaspoon red chilli powder, 1 teaspoon garlic powder, ½ teaspoon onion powder and ½ teaspoon pepper powder.
- Mix it until evenly coated.
- Preheat air fryer at 200 DEG C for 10 minutes. Line parchment paper on the air fryer basket and arrange the potato wedges, single layer.
- Air fry at 200 DEG C for 20 minutes flipping over to other side in between.
- Preheat oven at 220 DEG C for 10 minutes.
- Bake in preheated oven at 220 DEG C for 35-40 minutes.
- Enjoy it hot and crisp.
Notes
- Choosing potatoes - Use starchy varieties (like russet-type potatoes) for the best texture. They turn fluffy inside while getting crispy on the outside.
- Cut even-sized wedges - Slice all wedges to a similar thickness so that they cook evenly. Uneven cuts can lead to some pieces burning while others remain undercooked.
- Soaking in cold water - Soaking the cut wedges for 20-30 minutes removes excess starch. This step helps achieve a crispier exterior after cooking.
- Dry them - After soaking, pat the wedges completely dry. Moisture prevents crisping, so this step is key for that golden crust.
- Season well - Potatoes absorb a lot of flavour, so season well with your favourite flavourings.
- Spread them - Place wedges in a single layer without overcrowding. If they're too close, they will steam instead of crisp.
- Baking - Bake at around 200-220°C for best results. High heat helps create a crispy outside while keeping the inside soft.
- Flip halfway - Turn the wedges midway while baking to ensure all sides become evenly golden and crisp.
- Serving - Serve it with mayonnaise or chilli sauce or tomato sauce.
Uma
Awesome pictures Sharmi. For a minutes I thought it was a commercial until I see your insta handle. Very perfect!
Sharmilee J
Aww thank you so much Uma! that means a lot to me 🙂
sujitha
Can we put aluminium foil inside otg?
Sharmilee J
yes yes it is absolutely safe to use aluminium foil
Y K Maheshwari
Super recipe and fantastically presented , with set of pictures