CRISPY INDIAN SPICED POTATO WEDGES
Provided by Joanna Cismaru
Time 40m
Number Of Ingredients 9
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.
CRISPY SPICED POTATO WEDGES
Mustard seeds give these steak house-style wedges great flavor and crunch.
Categories Potato Side Kid-Friendly Deep-Fry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
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.
SPICY POTATO WEDGES
When my husband and I barbecue with friends, we always bring these, and everyone loves them. They're a favorite accompaniment to almost anything we cook on the grill.-Autumn McNamara, Keego Harbor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein.
CRISPY POTATO WEDGES
These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.
Provided by Tatiana
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 59.2 g, Fat 6.2 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 548.9 mg, Sugar 3.7 g
BAKED CRISPY POTATO WEDGES
French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.
Nutrition Facts : Calories 134 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
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- Preheat oven to 450F/230C. Bring a pot of water to boil. Chop potatoes into wedges. Place in a steamer basket or large colander and set over pot of boiling water. Cover and steam for 3-5 minutes, or until slightly tender, but not cooked.
- In a bowl make your 6-spice mix: add nutritional yeast, garlic powder, thyme, cinnamon, paprika, and sea salt. Mix to combine. Transfer lightly-steamed potatoes to a large mixing bowl and sprinkle with 6-spice mix. Toss gently until all the potatoes are covered in spice.
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- Bake in the oven for 15 minutes, then flip wedges and continue baking for another 10-15 minutes, or until crispy and golden.
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