Potato Wedges Recipe – Sharmis Passion

Aloo Veg is a crispy appetizer that can be made easily. These are crunchy, tasty and delicious. Potato wedges are easy to make with ingredients available at home. Potato wedges are mostly baked but can also be air fried or deep fried. Recipe included with step-by-step pictures and videos.

Potato wedges are made by baking potatoes cut into wedges after mixing them with spices. Kids love potato wedges and I make them sometimes, so this time too I wanted to click and post it. The taste of these baked and air fried potato wedges is no less than deep fried potato wedges.

About Potato Wedges

Aloo Veg is a popular breakfast served in restaurants but it is easy to make at home too. Potato wedges can be made in 3 ways – air fried, oven baked or deep fried. They taste delicious on their own but can also be served with tomato ketchup, chili sauce, mayonnaise.

Potato Wedges are a classic starter, made by cutting potatoes into wedges, seasoning them, then baking or air-frying or even deep-frying them. For the healthiest option I usually choose to bake or air fry. Fry them. If you do not have air fryer or oven then you can deep fry them.

The herbs and spices used can be changed as per your preference. We like it a little spicy so use red chilli powder, if you don’t like then you can leave it out. The masala I have shared here is one of my family’s favorites and we all love it. I am sure once you try this at home you will never go back to store bought things again.

Air Fried vs Baked vs Deep Fried

I have shared both air fried and baked versions of potato wedges in this post. Among the three methods, I prefer the air fried version as it gets very crispy with less oil. They turn out crispier and cook quicker than the oven version.

I have tried deep frying only once and I don’t like that method because of too much oil. I usually air fry or bake them because my kids like that. This recipe works well for all three methods.

Aloo Veg Video

Potato Veg Ingredients

• Potato – Choose large potatoes, Yukon Gold or Russet works best.
• olive oil -It is best to use for making masala. Olive adds great flavor but you can also replace it with regular cooking oil.
• Salt – To balance flavors and taste.
• freshly ground black pepper – Adds heat and mild flavor that matches other spices.
• chilli powder – Gives spice and bright red color to breakfast. If you want mild spice then you can use red capsicum.
• onion powder – Brings a strong onion flavor in place of fresh onions.
• garlic powder – Gives a strong concentrated garlic flavor.

How to make Aloo Veg step by step

cutting potatoes

1. I have used 4 big potatoes which are around 500 grams each. First of all cut the potatoes in half. If you don’t like them you can peel them but the peel makes them extra crispy so I prefer to keep them.

2. Then cut the potatoes into 2-3 pieces depending on their size.

3. Make sure to cut it evenly so that they get evenly crisp when baking or air frying.

cold water soaking

4. Add cold water and ice cubes to a mixing bowl and let it steep for 30 minutes.

5. Then drain the water completely and wipe it with a cloth to absorb excess moisture.

Spices

6.Take it out in a bowl, add salt as per taste and 2 tablespoons of olive oil.

7. First of all mix it well.

8. Add 1 and ½ teaspoon red chili powder, 1 teaspoon garlic powder, ½ teaspoon onion powder and ½ teaspoon black pepper powder.

9. Mix until it is evenly coated.

fry in air

10. Preheat the air fryer at 200 degrees Celsius for 10 minutes. Line the air fryer basket with parchment paper and arrange the potato wedges in a single layer.

11. Air fry for 20 minutes at 200 degrees Celsius, turning to the other side occasionally.

to cook

12. Preheat the oven at 220 degrees Celsius for 10 minutes.

13. Bake in preheated oven at 220 degrees Celsius for 35-40 minutes, turning occasionally.

Enjoy it hot and crispy.

Expert Tips

• picking potatoes – Use starchy varieties (such as russet-type potatoes) for the best texture. They become puffy on the inside and crispy on the outside.
• cut equal sized wedges – Cut all the wedges to the same thickness so they cook evenly. Uneven cutting may cause some pieces to burn while others remain undercooked.
• Soaking in cold water. – Soaking the cut pieces for 20-30 minutes removes excess starch. This step helps to achieve a more crispy exterior after cooking.
• dry them – After soaking, pat the wedges dry completely. Moisture prevents crisping, so this step is crucial for that golden crust.
• Season good – Potatoes absorb a lot of flavor, so mix well with your favorite flavors.
• spread them – Place the wedges in a single layer without crowding. If they are too close, they will steam rather than crisp.
• Baking – Bake at around 200-220°C for best results. The high heat helps to crisp the outside while keeping the inside soft.
• Flip half – Turn the wedges halfway through baking to ensure all edges get evenly golden and crispy.
• served – Serve it with mayonnaise or chili sauce or tomato sauce.

serving and storage

Serve the potato wedges hot and fresh for the best crunch. Pair them with dips like ketchup, mayonnaise, or chili sauce. They’re delicious on their own but also pair well with burgers, grilled chicken or sandwiches.

If you have leftovers, let the wedges cool completely and then store in an airtight container. Keep them in the refrigerator for 2 days. To reheat, use the oven or air fryer to bring back their crispiness.

For long-term storage, you can freeze partially cooked wedges. Arrange them in a single layer, freeze until firm, then store in freezer-safe bags. When needed, bake or fry straight from frozen until crisp and golden.

general questions and answers

1.Do I need to peel potatoes?

No, the skin adds extra texture and makes it crispier. Just wash them thoroughly before cutting.

2.Why are my potato slices not crispy?

This usually happens due to excess moisture or overcrowding. Make sure to soak them, dry them thoroughly without moisture, and stretch them when cooking.

3.Can I coat it with cornflour?

Yes, you can take 1-2 teaspoons of cornflour to coat the potato wedges.

4.Can I prepare the wedges in advance?

Yes, you can pre-cut them and soak them in water, but dry and season before cooking.

5.Should I boil potatoes before making wedges?

Actually parboiling is not required. Parboiling can help make the inside soft and crisp outside, but it is not necessary if you follow proper baking steps.

If you have any further questions about this Aloo Veg Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

tried this Aloo Veg Recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

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