Crispy Potato Wedges Recipe – Amchur & Chili Spice Baked Potatoes

Last Updated on 4 months by Neha Deshmukh

Crispy Potato Wedges Recipe – Amchur & Chili Spice Baked Potatoes

Hey everyone! If you’re anything like me, you’re always on the lookout for a satisfying snack or side dish that’s easy to whip up. These crispy potato wedges are exactly that – seriously addictive, packed with flavour, and surprisingly simple to make. I first made these when I was craving something a little different than your standard fries, and the tangy amchur powder just made them. You’ll be hooked, I promise!

Why You’ll Love This Recipe

These aren’t just any potato wedges. We’re taking humble potatoes and transforming them into a flavour explosion with a hint of Indian spice. The amchur (dry mango powder) adds a lovely tanginess that balances the heat from the chili flakes, and the Italian seasoning gives it a familiar, comforting base. Plus, baking them means less oil and a healthier treat! They’re perfect for a quick snack, a side with your favourite curry, or even a party appetizer.

Ingredients

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

• 2 medium Potatoes
• 1 tbsp Olive Oil
• 2 cloves Garlic
• 1/8 tsp Black Pepper
• 1/4 tsp Garlic Powder
• 1 tsp Italian Seasoning
• 1/2 tsp Red Chili Flakes
• 1/2 tsp Dry Mango Powder (Amchur)
• Salt to taste
• Chaat Masala to taste (optional)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure these wedges turn out perfect:

Potatoes: Choosing the Right Variety
Russet potatoes are my go-to for wedges because they get wonderfully fluffy inside and super crispy outside. Yukon Golds also work well, offering a slightly creamier texture. Avoid waxy potatoes like red potatoes, as they won’t crisp up as nicely.

Olive Oil: Quality and Flavor
A good quality olive oil adds a lovely flavour. Extra virgin olive oil is great, but regular olive oil works just fine for baking.

Garlic: Fresh vs. Powdered
Fresh garlic is always best, but garlic powder works in a pinch! If using fresh, mince it finely. I usually use about 2-3 cloves depending on how garlicky I’m feeling.

Amchur (Dry Mango Powder): A Unique Tangy Spice
This is the secret ingredient! Amchur adds a fantastic tangy flavour that’s common in Indian cuisine. It’s made from unripe green mangoes that are dried and ground into a powder.

Red Chili Flakes: Adjusting the Heat
Feel free to adjust the amount of red chili flakes to your liking. If you’re sensitive to spice, start with 1/4 tsp and add more as needed.

Italian Seasoning: Blend and Freshness
You can use store-bought Italian seasoning, or make your own blend of dried oregano, basil, rosemary, and thyme.

Chaat Masala: The Finishing Touch – Regional Variations
Chaat masala is a tangy and savoury spice blend that adds a final burst of flavour. Different regions of India have their own variations, so feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 350°F (180°C). Now, grab those potatoes and give them a good scrub. Cut them into wedges – about ½ inch thick is perfect.
2. Pop the potato wedges into a bowl of cold water and let them soak for about 10-15 minutes. This helps remove excess starch, which is key for crispy wedges.
3. Drain the potatoes and place them in a microwave-safe bowl. Add a generous pinch of salt, cover, and microwave for 3 minutes. This par-cooks them, giving us a head start on that crispy exterior.
4. Line a baking sheet with foil (for easy cleanup!) and grease it lightly with a little olive oil.
5. Drain the potatoes really well – you don’t want any excess water. In a bowl, toss them with the olive oil and smashed garlic.
6. Now for the fun part! Add the red chili flakes, Italian seasoning, garlic powder, black pepper, and amchur powder. Gently mix everything together until the wedges are evenly coated.
7. Arrange the wedges in a single layer on the prepared baking sheet. Make sure they’re not overcrowded, or they’ll steam instead of crisping up.
8. Bake for 20-25 minutes, flipping halfway through, until they’re golden brown and beautifully crispy.
9. Sprinkle with chaat masala (if using) and serve immediately with your favourite ketchup or chutney.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the crispiness.
• Par-cooking in the microwave helps speed up the process and ensures the potatoes are cooked through.
• Spread the wedges out on the baking sheet – overcrowding leads to soggy wedges.
• Flip them halfway through for even cooking and maximum crispiness.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chaat masala doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: These wedges are naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chili flakes for a milder flavour. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a dash of Kashmiri chili powder for colour and mild heat.
• Festival Adaptation (Navratri/Fasting Friendly – using rock salt): During Navratri fasting, you can substitute regular salt with rock salt (sendha namak) to make these wedges suitable for fasting.

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 dollop of cooling yogurt dip.
• Pair them with a juicy burger or grilled chicken.
• My family loves them with a spicy mango chutney!

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the oven or air fryer for a few minutes to crisp them up again. They won’t be quite as crispy as when they’re freshly baked, but still delicious!

FAQs

What type of potatoes work best for crispy wedges?
Russet potatoes are the best for achieving that perfect crispy exterior and fluffy interior.

Can I make these potato wedges ahead of time?
You can prep the wedges (cut and soaked) a few hours in advance and store them in the fridge in water. Just drain and proceed with the recipe when you’re ready to bake.

How can I adjust the spice level of these wedges?
Easily! Reduce or omit the red chili flakes for a milder flavour, or add cayenne pepper for extra heat.

What is Amchur and can I substitute it?
Amchur is dry mango powder, adding a unique tangy flavour. If you can’t find it, you can substitute with a squeeze of lemon juice, but it won’t be quite the same.

Can I air fry these potato wedges instead of baking?
Absolutely! Air fry at 400°F (200°C) for 15-20 minutes, shaking halfway through.

How do I ensure the wedges are crispy and not soggy?
Soaking the potatoes, draining them well, and spreading them out in a single layer on the baking sheet are key to achieving crispy wedges. Don’t overcrowd the pan!

Enjoy these flavourful wedges – I hope they become a new favourite in your kitchen! Let me know in the comments how they turn out for you. Happy cooking!