Baked Potato Wedges

November 22, 2021Niketa
Baked Potato Wedges

Prep time: 15 minutes

Cook time: 35 minutes

Serves: 6

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.

  • Baked Potato Wedges

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.
  • Baked Potato Wedges
  • Baked Potato Wedges

Here are some more recipes to serve during holiday season:

Vegetable Au Gratin| Baked Vegetables

Beetroot Cutlet

Sheet Pan Aloo Gobi

Print Recipe

Baked Masala Wedges

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Serves: 6

Baked masala potato wedges are easy to make at home. Just toss them in oil and masala and bake them until crispy. Serve them with chili garlic dip and you got yourself a delicious side dish that pairs with roast, burgers, sandwiches or battered fish.

Ingredients

For the Masala

  • 1 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Black Peppers
  • 8 Cloves
  • 8 blades Mace (Javitri)
  • 6 Star Anise
  • 3 Bay Leaves
  • 3 Dried Chilies
  • 3 Black Cardamom Seeds
  • 1 tsp Ginger Powder
  • 1/2 tsp Nutmeg Powder
  • 2 tbsp Sugar
  • 1.5 tsp Black Salt

For the Wedges

  • 4 large Potatoes , unpeeled
  • 1 tbsp Butter
  • 3 cup Olive oil
  • 2 tbsp Dabeli Masala
  • 1 tsp Salt
  • 3 tbsp Parmesan Cheese , optional
  • 2 tbsp Coriander Leaves , chopped
  • 3 tbsp Sev

Chili Garlic Dip

  • 5 Cloves Garlic
  • 1 tbsp Chili Powder
  • 1/3 cup Water
  • 1/2 tbsp Lemon Juice
  • 1 tbsp Mayonnaise , (add more if you like )
  • 1/2 tsp Salt

Instructions

Dabeli Masala

  • 1)

    Dry roast coriander seeds, cumin seeds, fennel seeds, black pepper, black cardamom seeds, star anise, mace and bay leaves on medium heat for 3-4 minutes.

  • 2)

    Add dried chilies to the pan and roast for another minute. Remove the  pan from the heat and let the spices cool down completely .

  • 3)

    Transfer the spices to a grinder along with black salt, sugar, ginger powder and nutmeg powder. Grind to make a smooth powder .Store the masala in air tight container.

Chili Garlic Dip

  • 1)

    In a grinder , grind garlic cloves ,red chili powder , lemon juice, water and salt to a smooth paste.

  • 2)

    Add 1 tbsp mayonnaise to thicken the dip , mix well. Add more mayonnaise if you feel the dip is too spicy.

Baking Wedges

  • 1)

    Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper and set aside.

  • 2)

    Prepare the potatoes by cutting them  into half , then continue to cut each half into four wedges. You will yield 8 wedges from each potato.

  • 3)

    Drop the wedges into a bowl of water let them sit for 3 -4 minutes. Drain the water and thoroughly pat dry each wedge using a paper towel.

  • 4)

    Transfer the dried wedges in a big bowl. In a small bowl melt butter , add oil and whisk in dabeli masala and salt. Pour the oil mixture over the potatoes and toss to coat. Make sure the wedges are evenly coated with the mixture.

  • 5)

    Arrange the potato wedges in one layer on a lined baking tray. Sprinkle with parmesan cheese.

  • 6)

    Bake for 35 minutes, turning wedges half way through baking time, until golden. If you want to crisp up the wedges , broil during the last 2 minutes.

  • 7)

    Remove from the oven . Sprinkle with some parmesan cheese, coriander leaves  and sev. Serve warm with the spicy chili garlic dip.

Notes

  • 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.

Nutrition

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