Crispy Potato Wedges Recipe – Spice Blend & Air Fryer Option

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Wedges Recipe – Spice Blend & Air Fryer Option

Introduction

Oh, potato wedges! Is there anything more satisfying? Seriously, these aren’t just a snack; they’re a whole mood. I remember the first time I made these for a get-together with friends – they disappeared in minutes! This recipe is my go-to for a quick, flavorful side or a fun appetizer. And the best part? You can make them in the air fryer, oven, or deep fry – whatever suits your fancy. Let’s get cooking!

Why You’ll Love This Recipe

These potato wedges are seriously addictive. They’re perfectly crispy on the outside, fluffy on the inside, and packed with a warm, aromatic spice blend. Plus, they’re super versatile. Whether you’re craving a comforting snack, a side dish for burgers, or a party appetizer, these wedges always hit the spot. And with the air fryer option, they’re surprisingly easy to make!

Ingredients

Here’s what you’ll need to create these crispy delights:

• 500 grams potatoes
• 2 tablespoons oil
• 1 teaspoon Kashmiri red chili powder
• 0.25-0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.75 teaspoon salt
• 0.5-1 teaspoon thyme
• 0.5-1 teaspoon oregano
• 0.75-1 teaspoon basil
• 2 tablespoons corn starch or flour

Ingredient Notes

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

• Potatoes: Choosing the Right Variety I find that Russet or Yukon Gold potatoes work best. Russets get super crispy, while Yukon Golds have a lovely buttery flavor. You could also use Maris Piper if you can find them!
• Kashmiri Red Chili Powder: Flavor and Color Don’t skip this! Kashmiri chili powder gives a beautiful vibrant red color and a mild, fruity flavor. It’s different from regular chili powder, which can be too harsh.
• Spice Blend: Balancing Flavors Feel free to adjust the spices to your liking. I love the combination of thyme, oregano, and basil, but you can experiment with other herbs too.
• Corn Starch/Flour: Achieving Crispiness This is the secret to extra-crispy wedges! Corn starch gives a lighter, crispier coating, but flour works well too.
• Oil: Options for Frying, Air Frying & Baking Any neutral oil will do – vegetable, canola, or sunflower oil are all great choices.

Step-By-Step Instructions

Alright, let’s get these wedges made!

1. First, give your potatoes a good scrub. You can peel them if you prefer, but I love the rustic look (and extra nutrients!) of leaving the skin on. Slice them into wedges.
2. Pop the wedges into a bowl of cold water for about 30 minutes. This helps remove excess starch, which means crispier wedges! Then, drain and thoroughly dry them with a clean kitchen towel.
3. In a separate bowl, mix together all your spices and the corn starch (or flour). This is your flavor bomb!
4. Now, toss the dried potato wedges with the oil, then coat them evenly with the spice mixture. Make sure every wedge is nicely covered.
5. For the Air Fryer: Preheat your air fryer to 200°C (400°F). Arrange the wedges in a single layer (you might need to do this in batches) and cook for 8-9 minutes. Give them a good shake, then repeat until they’re golden and crispy – usually another 8-9 minutes.
6. For the Oven: Preheat your oven to 220°C (430°F). Arrange the wedges skin-side down on a baking tray lined with parchment paper. Bake for 30-35 minutes, flipping halfway through, until they’re golden and crispy.
7. For Deep Frying: Parboil the wedges for 2.5 minutes, then cool completely. Coat with the seasoning mix and double-fry for extra crispiness.
8. Serve immediately with your favorite dips!

Expert Tips

A few little secrets to wedge perfection:

• Soaking for Extra Crispiness Don’t skip the soaking step! It really does make a difference.
• Drying the Potatoes Thoroughly This is crucial. Wet potatoes won’t get crispy.
• Spice Coating Technique Make sure the wedges are evenly coated with the spice mix. A little massage helps!
• Air Fryer vs. Oven vs. Deep Frying The air fryer is the quickest and healthiest option. The oven is great for larger batches. And deep frying? Well, sometimes you just need that classic, indulgent crunch!

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil.
• Gluten-Free Adaptation: Use corn starch instead of flour.
• Spice Level Adjustment (Mild, Medium, Hot) Reduce the Kashmiri chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Regional Spice Blend Variations (e.g., Chaat Masala) My friend Priya loves adding a teaspoon of chaat masala to the spice blend for a tangy, Indian-inspired twist.
• Festival Adaptations (e.g., Diwali Snack) These are perfect for Diwali! Serve them with a mint-coriander chutney.

Serving Suggestions

These wedges are amazing with:

• Burger and fries (obviously!)
• Grilled chicken or fish
• A side salad
• Your favorite dipping sauces – chili sauce, ketchup, yogurt dip, or even a spicy mayo!

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer or oven to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

• Can I use different types of potatoes for this recipe? Yes, but Russet or Yukon Gold are best.
• What is the best way to prevent the potato wedges from sticking together? Make sure they’re in a single layer in the air fryer or on the baking tray.
• Can I make these potato wedges ahead of time? You can prepare the wedges and coat them with the spice mix up to a day in advance. Store them in the refrigerator and cook them just before serving.
• What is the difference between using corn starch and flour? Corn starch gives a lighter, crispier coating. Flour works well too, but the texture will be slightly different.
• Can I adjust the spices to my preference? Absolutely! Feel free to experiment with different herbs and spices.
• How do I know when the potato wedges are perfectly crispy in the air fryer/oven? They should be golden brown and slightly firm to the touch.