Crispy Indian Spiced Potato Wedges Recipes

CRISPY INDIAN SPICED POTATO WEDGES

Steps:

• Preheat oven to 425 F degrees.
• Line baking tray with aluminum foil and parchment paper, or just parchment paper, but make sure it covers the entire tray.
• Brush olive oil over the parchment paper.
• In a small bowl combine the rest of the ingredients and slightly whisk. Pour this mixture over the potatoes and toss them around to make sure each wedge is fully coated in the spice.
• Place the potatoes on the baking sheet and bake on the middle rack for 15 minutes. Take the tray out and turn wedges over and bake for another 10 or 15 minutes or until potatoes are done.

CRISP INDIAN-SPICED POTATO WEDGES

Steps:

• Position a rack in the center of the oven and heat to 400°F.
• Coarsely crush the dried chiles, cumin, coriander, and peppercorns in a mortar and pestle. Add the garlic and a good pinch of salt and pound. Add 2 Tbs. of the oil and continue to pound to make a paste.
• Put the potatoes in a large (6- to 8-quart) pot with enough cool water to cover by at least 1 inch. Add 2 tsp. salt, and bring to a boil. Cook until tender but still holding their shape, 10 to 15 minutes. Drain in a colander, and then shake the colander to rough them up; the resulting irregular edges will get nice and crisp in the oven.
• Transfer the potatoes to a large roasting pan and drizzle with the remaining 3 Tbs. oil. Add the spice paste and gently toss to coat. Roast until golden brown and crisp, adding a little more oil if the pan looks dry, 45 to 55 minutes. Season to taste with salt and serve.

CRISPY SPICED POTATO WEDGES

Steps:

• Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
• Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
• Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
• Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
• Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

SPICY INDIAN POTATO WEDGES

Steps:

• In a small bowl mix the salt and spices together.
• Cut the potatoes into wedges, about 12 wedges per potato.
• Rinse and dry the wedges and place in a baking tray.
• Spray the potatoes with cooking oil and sprinkle the spice mix evenly over the wedges.
• Bake at 350F for 40-50 minutes or until cooked.

SPICY INDIAN POTATOES

Steps:

• Preheat oven to 200c/fan 160c/gas 6
• Bring the potatoes to the boil, simmer for 6mins & drain well.
• While the potatoes are boiling, heat the oil in a small pan over a medium heat, add the onion, mustard & cumin seeds & fry till popping.
• Take the pan off the heat, add the rest of the ingredients, stir & pour this over the drained potatoes. Stir very gently until all the wedges are coated in the seeded oil
• Place the wedges onto a baking tray well spaced apart & cook uncovered for 35mins, then turn & cook for a further 30mins or until golden & crispy