DESCRIPTION :

Easy oven baked potato wedges, crispy on the outside and perfectly seasoned with herbs and garlic. They turn out fine every single time!

INGREDIENTS

• 5 medium potatoes, cut into wedges

• 2 1/2 Tablespoons olive oil

• 3 cloves garlic, grated (or 3/4 tsp garlic powder)

• 2 teaspoons herbs

• Salt and freshly ground black pepper

INSTRUCTIONS

1.Preheat the oven to 450°F (230°C), and line a large baking sheet with parchment paper. Set aside.

2.Slice the potatoes in half (lengthwise), then cut each piece into wedges.

3.Place the potato wedges into a large bowl. Pour in the olive oil and add garlic, herbes de provence, salt and black pepper. Mix well, making sure each wedge is coated with oil and spices.

4.Arrange the potato wedges in a single layer on the prepared baking sheet and bake for 30 minutes, stirring once or twice. Then turn on the broiler and bake for another 4-5 minutes, or until they’re well browned and crispy. Cool wedges on pan for 5 minutes and serve immediately

5.Potato is one such tuber, that tastes great whether roasted, fried, simmered or baked. This recipe of potato wedges is one of those recipes we make at times for a quick snack. We add rice flour in the seasoning and it gives a crisp texture to the potatoes. If you do not have rice flour, then you can skip it.

6.Dried herbs are also added. Usually we add a mix of oregano, basil and thyme. Sometimes if we have rosemary or sage, we add that too. add your favorite herbs to the seasoning.

Method 2 – making potato wedges

A) preparation – for the fried version

1. In a mixing bowl or pan, take ¼ teaspoon black pepper powder, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon thyme, 1 tablespoon rice flour, 2 small to medium garlic (crushed or minced) and salt as per taste.

2. Mix very well and keep aside.

3. Rinse, peel and then slice 250 grams potato (2 large or 3 medium or 6 small potatoes) in wedges. You can keep the peels of the potatoes if you want.

4. Add the potato wedges to the bowl containing the seasoning.

5. Mix well. Shake and toss the bowl so that the seasoning coats each potato wedge uniformly and well.

Frying potato wedges :

6.Heat oil for deep frying in a wok, pan or kadai. Keep flame to medium or medium-high. Gently place the potato wedges in the medium hot oil.

7.Begin to fry the potatoes on a medium or medium-high flame.

8.When one side is lightly golden, turn over the potato wedges with a slotted spoon.Continue to fry and stir as required for even frying.

9. Fry till crisp and golden.

10. Using the slotted spoon, remove the fried potato wedges.

11. Place on kitchen paper towels to absorb extra oil.

12. While still hot, Serve fried potato wedges with any dip or sauce of your choice. You can also sprinkle some red chili flakes while serving.