Crispy spicy baked potato wedges are soft inside and crunchy outside with a good kick of freshly ground dabeli masala. Garnished with parmesan cheese , sev for the extra crunch and coriander leaves makes this a perfect holiday side or appetizer.
Tender from inside and crisped baked skin on outside makes a lovely combination. These potato wedges will be polished off within no time and will become a new go to side dish for any occasion. These potato wedges are so easy to make and have such irresistible flavor . These wedges are baked, instead of fried and they are coated with olive oil instead of using traditional vegetable oil. Hence, they are perfect for those times when you have got a craving for fried food but don’t want to splurge in. If you are short on time feel free to use store bought dabeli masala. These wedges taste the best when served with my spicy chili garlic dip.
What Kind of Potatoes Are Best for Wedges?
Russet Potatoes aka Idaho are perfect for baking due to their thick skin and fluffy flesh. Since they are high in starch content and bigger than other varieties, they are perfect for making longer baked wedges.
How To Cut Potato Wedges?
- Slice the potato in half lengthwise.
- Then cut each half into 4 long wedges
- You will get 8 wedges per potato
Ingredients to make these Baked Potato Wedges
This recipe is super simple to put together as a side for any occasion because its can be easily adapted to readily available ingredients from your pantry.
- russet potaoes
- butter
- olive oil
- salt
- dabeli masala
- parmesan cheese
- sev
- fresh coriander
Variation
- You can use store bought dabeli masala instead of home made. If you don’t have access to dabeli masala swap with garam masala, kitchen king masala, tandoori masala or achari masala.
- You can totally skip the masala and just add salt and garlic powder.
Tips to make extra crispy potato wedges
- Use generous amount of oil and make sure the wedges are well coated with oil and masala mixture . A generous coating of oil prevents the potatoes wedges from sticking to the baking sheet and gives nice caramelized edges.
- Make sure you pat dry the potato wedges after slicing and before you coat them in oil and masala.
- Don’t overcrowd baking sheet with the wedges. Make sure to space them out on a baking tray as crowding the pan will cause the wedges to steam rather than bake.
- This might sound as a extra step but for crispy crunchy wedges, flip them halfway through baking and broil the last 2 minutes for the beautiful caramelized edges.
Serving Ideas
- These wedges can be served on the side of burger, roast, battered fish ,sandwiches.
- These taste great in the tacos as well.
- Serve them with any dipping sauces like ranch, mayonnaise, ketchup or my spicy chili garlic dip .
- These wedges pair well with date tamarind chutney or even green chutney.