Crispy Potato Wedges Recipe – Chilli & Herb Spiced

Last Updated on 3 months by Neha Deshmukh

Crispy Potato Wedges Recipe – Chilli & Herb Spiced

Hey everyone! If you’re anything like me, you’re always on the lookout for the perfect snack. Something crunchy, flavourful, and satisfying. Well, look no further! These chilli & herb spiced potato wedges are seriously addictive. I first made these when I was craving something comforting and a little bit spicy, and they’ve been a family favourite ever since. They’re so easy to make, and honestly, disappear way too quickly!

Why You’ll Love This Recipe

These potato wedges are the ultimate comfort food. They’re crispy on the outside, fluffy on the inside, and packed with flavour. Plus, they’re incredibly versatile – you can bake them, fry them, or even air fry them! They’re perfect as a side dish, a snack, or even a light meal. And let’s be real, who doesn’t love potatoes?

Ingredients

Here’s what you’ll need to make these amazing wedges:

• 4 medium sized potatoes
• 2 tbsp oil (plus more for deep frying, if frying)
• 1 cup corn flour
• 1 tsp salt (or to taste)
• 1 tsp Kashmiri red chilli powder (or to taste)
• 1 tsp pepper
• 1 tsp mixed herbs

Ingredient Notes

Let’s talk ingredients for a sec! Choosing the right potato makes all the difference. I prefer using Maris Piper or Yukon Gold potatoes for wedges – they hold their shape really well when cooked. Russet potatoes also work, but can be a little drier.

Now, about that Kashmiri red chilli powder… it’s a game changer! It gives the wedges a beautiful vibrant red colour and a lovely mild spice. It’s not overly hot, which is perfect if you’re serving these to the family. If you can’t find it, you can substitute with regular chilli powder, but you might want to reduce the amount slightly. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cut your potatoes into 8 even wedges each. Try to make them roughly the same size so they cook evenly.
2. Pop the wedges into a pot of salted water and boil for about 3 minutes. You want them slightly softened, but not falling apart.
3. Drain the potatoes really well and let them cool completely. This is important – if they’re still warm, the cornflour won’t stick properly.
4. Once cooled, coat the potato wedges with 2 tbsp of oil. Get them nicely covered!
5. In a bowl, mix together the corn flour, salt, Kashmiri red chilli powder, pepper, and mixed herbs.
6. Now, coat each potato wedge evenly with the spice mixture. Make sure every nook and cranny is covered for maximum flavour and crispiness.
7. For baking: Preheat your oven to 180°C (350°F). Spread the wedges in a single layer on a baking tray and bake for 15-18 minutes, or until golden brown and crispy.
8. For frying: Heat oil for deep frying. Carefully add the wedges and fry until crisp and golden brown.
9. Sprinkle with a little extra salt and chilli powder (if you like!) and serve immediately with your favourite dipping sauce.

Expert Tips

Want to take your wedges to the next level? Here are a few of my favourite tips:

• For extra crispiness: Soak the boiled and cooled potato wedges in cold water for about 30 minutes before coating them in the spice mix. This helps remove excess starch.
• Preventing sticking: Make sure your baking tray is well-greased or lined with parchment paper.
• Oil temperature control: If you’re frying, make sure the oil is hot enough before adding the wedges. If it’s not hot enough, they’ll absorb too much oil and become soggy.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your herbs don’t contain any hidden animal products.
• Gluten-Free Adaptation: Simply substitute the corn flour with a gluten-free flour blend. Potato starch or rice flour work well.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri red chilli powder to ½ tsp or omit it altogether.
  • Medium: Use 1 tsp of Kashmiri red chilli powder and a pinch of cayenne pepper.
  • Hot: Add 1-2 tsp of cayenne pepper or a pinch of chilli flakes.
• Festival Adaptation: These wedges are amazing for Diwali or Holi! They’re a perfect savoury snack to balance out all the sweets.
• My friend Priya loves adding a sprinkle of chaat masala after baking for an extra zing!

Serving Suggestions

These wedges are delicious on their own, but even better with a dipping sauce! Here are a few ideas:

• Mint chutney – a classic Indian pairing!
• Cheese sauce – for a decadent treat.
• Raita – a cooling yogurt dip.
• Tomato ketchup – a simple favourite.

Storage Instructions

Leftover wedges (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, pop them back in the oven or air fryer until crispy. They won’t be quite as crispy as when they were first made, but still delicious!

FAQs

Got questions? I’ve got answers!

1. What type of potatoes are best for making wedges?

Maris Piper or Yukon Gold are my go-to choices. They hold their shape well and get beautifully crispy.

2. Can I make these wedges ahead of time?

You can boil and cut the potatoes ahead of time, and store them in the fridge until you’re ready to cook. But I recommend coating them in the spice mix just before baking or frying for the best results.

3. How do I adjust the spice level?

It’s easy! Just adjust the amount of Kashmiri red chilli powder or add cayenne pepper for extra heat.

4. What is Kashmiri Red Chilli Powder and can I substitute it?

It’s a type of chilli powder from Kashmir, known for its vibrant colour and mild spice. You can substitute with regular chilli powder, but reduce the amount slightly.

5. Can I air fry these potato wedges instead of baking or frying?

Absolutely! Air fry at 200°C (400°F) for 12-15 minutes, flipping halfway through.

6. How can I prevent the wedges from sticking together?

Make sure they’re spread out in a single layer on the baking tray and well-coated with the spice mix. A little extra oil can also help!

Enjoy your crispy, flavourful potato wedges! Let me know in the comments how they turn out for you. Happy cooking!