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 Parmesan Peppercorn Dressing. EDIT: If you prefer crunchy potatoes, you can increase the temperature to 400-450F half way through.”
READY IN:
1hr 5mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl mix the salt and spices together.
  2. Cut the potatoes into wedges, about 12 wedges per potato.
  3. Rinse and dry the wedges and place in a baking tray.
  4. Spray the potatoes with cooking oil and sprinkle the spice mix evenly over the wedges.
  5. Bake at 350F for 40-50 minutes or until cooked.

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