Crispy Potato Wedges
Everyone loves potato chips and French fries, here is
another one of my home made Crispy potato wedge recipe which is a perfect snack
at any time of the day and for everyone from kids to grown ups. Perfectly
spiced with pepper powder, garlic powder, Italian seasonings, also coated with
corn starch and corn meal to make them extra crunchy. Enjoy as a snack as is or
as an appetizer or side dish with main meal.
Ingredients
- 1 Big size peeled potato (250-300gm)
- Salt as needed
- Oil to deep fry
- 2 tsp Corn Starch
- 2 tsp Corn Meal
- ¼ tsp Italian herbs (basil, rosemary, oregano)
- ¼ tsp Red crushed pepper
- ¼ tsp Black pepper powder
- ¼ tsp Garlic powder
Method
- Cut the potatoes into wedges; try to keep them similar in size
- Take them in a bowl, add water, add 6-8 ice cubes and salt to it
- Let them soak in ice water for 20-30 minutes in the refrigerator, then take the potatoes out and let them dry on paper towel to remove excess moisture
- Transfer the potatoes into a bowl and then add corn starch and corn meal, mix well. Season potatoes with salt, red and black pepper, Italian herbs mix and garlic powder
- Mix well and transfer into a zip lock bag
- Keep aside for 15-20 minutes, this will help in absorbing the remaining surface moisture and wedges will come out super crispy
- Deep fry in hot oil until crispy and golden brown in color, transfer to a serving dish and enjoy while hot with tomato ketchup or your choice of dip
- Everyone will simply love it and ask for more, so be ready for next time.
Note:
- Cut the potatoes uniformly so that they get fried at the same time and have same texture and crispiness
- Soaking in ice water is an important step as it helps in removing extra starch from potatoes and prevents them from browning prematurely ( soak for minimum 30 minutes but you can also let them soak for 24 hours as well)
- Lightly dusting with the corn starch helps in absorbing excess moisture from potatoes surface and wedges comes out crispier
- Adding corn meal makes a layer on potatoes and gives them extra crisp
- Choose a deep and heavy pan for frying
- You can also fry them twice, first take them out before browning and then when you are ready to serve fry them again till golden brown.
