Baked Potato Wedges with Italian seasonings

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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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  1. Oh Sonal!! Yum!! They are absolutely perfect!! So wonderfully browned and crisp, with the perfect amount of herbs and seasoning.. I was saying Yum before I actually clicked on the link! Welcome to Fiesta Friday…and thank you so much for bringing these delicious potatoes to the table! I’m so glad you shared them with us.. I can’t wait to make these babies!! Have a lovely week.. <3

  2. Would have made a vegetarian version of my corn chowder had I known about your soup event, Sonal. But there’s still time, looks like. Will need to get busy! Potatoes look great. My #1 fave food as you may have known is fried potatoes. This is a healthy alternative, yay! πŸ™‚

  3. Hi Sonal, I love potatoes and have been avoiding them because cutting down on calories. But, I must tell you, at Fiesta, I am going to have some of these no matter what! πŸ˜› Fae.

  4. Sonal, you really managed to get these potatoes crisped on the surface . . . is it the cornflour I wonder? They look sooooooo tasty, especially for as healthy as the recipe is. I must try! Thank you for bringing such a simple and healthy take on fries to this party!

  5. I’m marking this recipe right now. They sound delicious, I love thyme too. I definitely crave potatoes and other starches since my celiac diagnosis too. Happy fiesta! πŸ™‚

  6. pressure cooking them? never thought of that.. i never know though.. what counts as one whistle? up to temp.. it locks itself.. then??? great looking wedges…

    1. Mr. Fitz, thanks for the compliment.

      I cook a lot in pressure cooker. It mainly works on cooking by steaming and accelerating the process. It locks and a weight sits on the top to gauge the pressure build up and release. It normally takes 7-10 minutes before the whistle makes a noise. That is good for par boiling the potatoes. For mushed up texture, cook further in pressure cooker on simmer for further 7-8 minutes. That time varies for different things though!