Spicy Potato Wedges Recipe – Kashmiri Chili & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Wedges Recipe – Kashmiri Chili & Garam Masala

Hey everyone! If you’re anything like me, you always crave a good snack. And let me tell you, these spicy potato wedges are seriously addictive. I first made these for a little get-together with friends, and they disappeared in minutes! The vibrant color and the perfect blend of spices make them a real crowd-pleaser. They’re crispy on the outside, fluffy on the inside, and packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potato wedges. We’re taking things up a notch with a beautiful blend of Indian spices – think warming garam masala, the gorgeous colour of Kashmiri chili powder, and a touch of tang from yogurt. They’re perfect as a side dish, a party snack, or even a satisfying meal on their own. Plus, they’re surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up a batch of these flavour bombs:

• 5 large potatoes
• 2 tablespoons oil
• 1 medium-sized onion, chopped
• 1 tablespoon + 1 teaspoon garlic, grated
• 1 tablespoon ginger, finely chopped
• ¼ cup tomato puree (approx. 60ml)
• ¼ teaspoon turmeric powder
• 2 teaspoons coriander powder
• ½ teaspoon Kashmiri red chili powder
• ¼ teaspoon garam masala powder
• 1 tablespoon tomato ketchup
• 1 tablespoon yogurt
• 1 tablespoon coriander (cilantro) leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Potatoes: Choosing the Right Variety

Russet potatoes are my go-to for wedges. They get wonderfully crispy on the outside and stay fluffy inside. Yukon Gold potatoes also work well, offering a slightly creamier texture. Avoid waxy potatoes like red potatoes, as they won’t crisp up as nicely.

Kashmiri Red Chili Powder: The Secret to Color and Mild Heat

This is a game-changer! Kashmiri chili powder isn’t about intense heat; it’s about colour. It gives the wedges that beautiful, vibrant red hue and a lovely, mild flavour. You can usually find it at Indian grocery stores or online.

Garam Masala: Regional Variations & Blends

Garam masala isn’t a single spice, but a blend! Every family has their own version. You can buy pre-made blends, or even make your own if you’re feeling adventurous. The blend usually includes cinnamon, cardamom, cloves, cumin, and coriander.

Oil: Best Oils for Roasting

I prefer using vegetable oil or canola oil for roasting. They have a high smoke point, which is important for getting those crispy wedges. Olive oil works in a pinch, but be careful not to overheat it.

Yogurt: Full-Fat vs. Low-Fat – Impact on Flavor

Full-fat yogurt will give you a richer, more flavourful result. However, low-fat yogurt works just fine if you’re watching your calories. It just won’t be quite as decadent.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 200°C/400°F. Then, grab those potatoes and cut them into 6-8 wedges each. Don’t worry about making them perfect – rustic is good!
2. Heat the oil in a pan over medium heat. Add the chopped onions and sauté for about a minute, until they start to soften.
3. Now, add the chopped ginger and grated garlic. Fry for 4-5 minutes, stirring often, until it smells wonderfully fragrant. This is where the magic starts!
4. Stir in the tomato puree and cook for 2-3 minutes, letting it thicken slightly.
5. Time for the spices! Add the Kashmiri red chili powder, turmeric powder, coriander powder, salt, and garam masala. Cook for another 3 minutes, stirring constantly to prevent burning.
6. Mix in the tomato ketchup and yogurt. Cook for just a minute, until everything is well combined.
7. Add the potato wedges to the pan and coat them really well with that gorgeous masala mixture. Make sure every wedge is covered!
8. Line a baking tray with foil or parchment paper (makes cleanup so much easier!). Arrange the wedges in a single layer, making sure they aren’t overcrowded.
9. Bake on the middle rack for 25-30 minutes. Then, flip the wedges and bake for another 25-30 minutes, until they’re golden brown and beautifully crispy.
10. Garnish with chopped cilantro, a squeeze of lemon juice, and a drizzle of yogurt. Serve immediately with your favourite chutney or ketchup!

Expert Tips

• Don’t overcrowd the baking tray: This will steam the potatoes instead of roasting them, resulting in soggy wedges.
• Flip halfway through: This ensures even cooking and maximum crispiness.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your ketchup and garam masala to be sure.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the Kashmiri red chili powder for a milder flavour. Add a pinch of cayenne pepper or a finely chopped green chili for extra heat.
• Festival Adaptation (Navratri/Diwali Snack): These wedges are perfect for festive occasions! My aunt always makes a huge batch for Diwali, and they’re always the first thing to disappear.

Serving Suggestions

These wedges are incredibly versatile! Here are a few ideas:

• Serve them as a side dish with your favourite Indian curry.
• Enjoy them as a snack with a cooling mint chutney.
• Pair them with a simple salad for a light and satisfying meal.

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

What type of potatoes work best for these wedges?

Russet potatoes are my top pick for their crispiness, but Yukon Golds are a good alternative.

Can I make these wedges ahead of time?

You can prepare the potatoes and coat them in the masala mixture up to a day in advance. Store them in the refrigerator and bake just before serving.

How can I adjust the spice level of this recipe?

Reduce or omit the Kashmiri red chili powder for a milder flavour, or add cayenne pepper for extra heat.

What is Kashmiri red chili powder and where can I find it?

It’s a chili powder known for its vibrant colour and mild flavour. You can find it at Indian grocery stores or online.

Can I cook these wedges in an air fryer instead of the oven?

Absolutely! Air fry at 180°C/350°F for 15-20 minutes, flipping halfway through.