SPICY INDIAN POTATO WEDGES
I use red potatoes for this since I prefer the waxy taste, you can substitute for russet if you like a more floury texture. I serve these with my parmesan peppercorn dressing Recipe #274443. EDIT: If you prefer crunchy potatoes, you can increase the temperature to 400-450F half way through.
Provided by Pie Queen
Categories Vegetable
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mix the salt and spices together.
- Cut the potatoes into wedges, about 12 wedges per potato.
- Rinse and dry the wedges and place in a baking tray.
- Spray the potatoes with cooking oil and sprinkle the spice mix evenly over the wedges.
- Bake at 350F for 40-50 minutes or until cooked.
Nutrition Facts : Calories 320.2, Fat 0.8, SaturatedFat 0.2, Sodium 1255.6, Carbohydrate 72.6, Fiber 8, Sugar 5.9, Protein 8.7
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Nakawoma Rachael
[email protected]Meh.
Maniram Kumar
[email protected]Not a fan of the yogurt sauce, but the potato wedges themselves were fantastic!
MAXXIS TYRE PAKISTAN
[email protected]These wedges were so easy to make and they tasted amazing! I'll definitely be making them again.
Godwin Ali
[email protected]The potatoes were a bit too spicy for my taste, but overall they were good. I'll try making them again with less chili powder next time.
Ajaviya Bobb
[email protected]Followed the recipe exactly and the potato wedges turned out delicious! The yogurt sauce was a great addition. My family loved them.
Ak Ali
[email protected]These potato wedges were a hit at my last party! They were crispy on the outside and fluffy on the inside, with just the right amount of heat. I loved the combination of spices, and the yogurt dipping sauce was the perfect complement. Will definitely