Baked Potato Wedges with Italian seasonings

Recently, I came across too many potato wedges posts, on Facebook and magazines and practically everywhere :). Some were frying these , some were grilling them and some were baking them! I think it is a perfect party food to take to Fiesta Friday, co-hosted by 2 of my favorite blogger buddies, Burgerbird, Sue and BBB, Prudy. Hope you girls like it and get a nice crunch out of these.

My kids love grilled potato salad. My oldest loves oven grilled red potato salad with Italian seasonings. I have adapted my recipe from Salma’s post. She is a dear blogger friend who blogs from blogspot. She is an excellent blogger and a fantastic photographer. I am a big fan of her. She doesn’t even know that I am shouting out for her :).

Kitchen Equipments Required : oven, pressure cooker or big pan, foil, baking tray, chopping board, knife, bowl.

Ingredients :

Russet Potatoes : 2 large or 4 small. Any other kind is okay too.
Oil : 3-4 tbsp
Cornflour : 1 tbsp
Rosemary : 1/2 tsp
Thyme : 1/2 tsp
Black pepper powder : 1/4 tsp
Fancy paprika or degi mirch : 1/4 tsp
Garlic powder : 1/2 tsp, optional
Salt : to taste

Method :

  1. Parboil the potatoes. Don’t make them mushy. If you are pressure cooking, then 1 whistle is enough. Take them out and cool them.

  2. Preheat the oven at 425*F. Line the baking tray with foil.

  3. Take a bowl. Add all the ingredients in the bowl, besides the par boiled potatoes. Mix all the ingredients well. Set aside.

  4. Peel the potatoes. Chop them in thick wedges, not more than 1/2 an inch in thickness.

  5. Toss the chopped potato wedges in the bowl with mixed spices.

  6. Spread the wedges on the baking sheet in single layer. Bake for 25-30 minutes till the wedges are crisp and golden. Flip them in between at about 12-15 minutes. Rotate the tray for even baking.

  7. Enjoy them warm!

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