Get ready to transform ordinary potatoes into an extraordinary culinary experience that will transport your senses straight to the vibrant streets of India! These Indian Spiced Potato Wedges are not just a side dish – they're a flavor explosion waiting to happen. Imagine crispy, golden wedges coated in a tantalizing blend of aromatic spices that will make your kitchen smell like a traditional Indian restaurant and your family begging for more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 large potatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preheating your oven to 425°F (220°C). This will ensure that the potato wedges cook evenly and become crispy.
- Wash the potatoes thoroughly under running water to remove any dirt. You can peel them if you prefer, but leaving the skin on adds texture and nutrients.
- Cut each potato into wedges. To do this, first cut the potato in half lengthwise, then cut each half into 3-4 wedges depending on the size of the potato. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the olive oil, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well to create a spice paste.
- Add the potato wedges to the bowl with the spice mixture. Toss the wedges gently until they are evenly coated with the spices and oil.
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded.
- Place the baking sheet in the preheated oven and bake the potato wedges for about 30 minutes, flipping them halfway through to ensure they cook evenly and become crispy on all sides.
- Once the wedges are golden brown and crispy, remove them from the oven. You can check for doneness by inserting a fork; they should be tender inside.
- Transfer the potato wedges to a serving platter. Garnish with fresh cilantro for a pop of color and added flavor.
- Serve the Indian spiced potato wedges hot, either as a side dish or a snack. They pair wonderfully with yogurt dip or your favorite chutney.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the crispiest results.
- Cut uniform wedges: Consistent size ensures even cooking and prevents some pieces from burning while others remain undercooked.
- Don't overcrowd the baking sheet: Give your potato wedges space to breathe, which helps them crisp up instead of steaming.
- Pat potatoes dry before seasoning: Remove excess moisture to achieve maximum crispiness.
- Adjust spice levels: Feel free to increase or decrease chili powder based on your heat tolerance.
- For extra crispiness: Consider soaking cut potatoes in cold water for 30 minutes before cooking, then thoroughly dry them.
- Experiment with garnishes: Try adding a squeeze of fresh lemon juice or sprinkle some chaat masala for an extra flavor kick.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
