Italian, Side Dish, Snacks, Vegetarian

Peri-peri Potato Wedges – Crispy and Tasty | How to make Wedges

Potato Wedges

Potato wedges are finger-licking fried appetizers with a crispy crust and a fluffy inside.

The peri-peri masala-flavored wedges are tantalizing, with a perfect balance of sweet, spicy, sour, and salty flavors complemented by the earthy flavor of the potatoes.

It is a healthy dish to create at home and nibble on around tea time, as well as the ideal one to enjoy as a time pass snack.

Along with french fries, they are every kid’s munchy love.

Potatoes are the flavorful fibrous tubers that taste top-notch whether baked, deep-fried, stir-fried, stewed in a curry, or simply roasted.

The peri-peri masala is a spice blend that originated in Portuguese cuisine as well as Mozambique. However, this is an Indian-style recipe that takes about 5 minutes to create and consists of chili flakes, dry ginger powder, dry mango powder, salt, and herbs.

Try our other fascinating snack recipes featured in our blog French friesBaby corn ManchurianMaddur vadaTawa pizza

We can deep-fry, bake in the oven, or air-fry them in an air fryer. I chose to deep fry them since they get as crispy as we require when deep-fried. We may also bake them by first coating the wedges in peri masala and baking them at 200 degrees Celsius for around 15-20 minutes.

These go well with any vegetarian or non-vegetarian food. In fast-food restaurants, they are typically offered alongside burgers and sandwiches.

How to make Peri-Peri Potato Wedges

  1. Rinse and thoroughly clean the potatoes to eliminate any dirt particles.
Potato Wedges

2. Peel the skin off them. Choose potatoes of the same size to ensure that the wedges are of the same size.

Potato Wedges

3. Slice them into wedges; each one should provide 10 wedges.

Potato Wedges

4. In a mixing bowl, add the cut wedges with baking soda and salt.

Potato Wedges
Potato Wedges

5. Pour hot water over it, give it a little stir, and leave it for 15 minutes. This procedure aids in the removal of excess starch from the potatoes.

Potato Wedges

6. Drain the water and pat them dry after 15 minutes.

7. Now, add 2 tsp cornflour and toss the wedges to coat evenly.

Potato Wedges

For peri-peri masala

  1. In a bowl, add ½ tsp Salt, ¼th tsp Sugar powder, 1tsp Red chili flakes, ¼th tsp Dry Ginger powder, ½tsp Amchur powder / Dry mango powder, 1 tbsp Italian seasonings ( Oregano, Thyme, Rosemary), ½tsp Pepper powder.
Peri peri masala

2. Mix them all together. Place it aside. (To enhance the flavor and ensure all components have the same texture, we can crush the red chili flakes, oregano, thyme, and rosemary to a coarse powder and then add)

Peri peri masala

For wedges

  1. In a large heavy-bottomed kadai, heat the oil for deep frying.

2. When the oil is hot enough, add the wedges and deep fry for 2-3 minutes, or until they are half done. Remove them from the oil and set them aside for a minute to drain the excess oil.

Potato Wedges

4. Now, re-fry them till golden brown in color. Remove them from the oil, and set them in a colander to remove excess oil.

Potato Wedges

6. Then, sprinkle with the peri-peri masala and toss until evenly coated.

Potato Wedges

7. Serve these wonderful munchies with tomato sauce, ketchup, mayonnaise, or any dip of your choice.

Potato Wedges
Potato Wedges

Peri-peri Potato Wedges

Srilatha
The peri-peri masala-flavored wedges are tantalizing, with a crispy crust and a fluffy inside, and are truly healthy to make at home and nibble on tea time.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Snack
Cuisine French, Italian
Servings 3 servings

Ingredients
  

  • 3  Potatoes  Large
  • ½ tsp Baking soda
  • 1 tsp Salt
  • 3 cups Hot water
  • 2 tsp Corn flour
  • Oil For deep frying

Peri-Peri masala

  • ½ tsp Salt
  • ¼ tsp Sugar powder
  • 1 tsp Red chili flakes
  • ¼ tsp Dry Ginger powder
  • ½ tsp Amchur powder / Dry mango powder
  • 1 tbsp Italian seasonings ( Oregano, Thyme, Rosemary)
  • ½ tsp Pepper powder

Instructions
 

  • Rinse and thoroughly clean the potatoes to eliminate any dirt particles.
  • Peel the skin off them. Choose potatoes of the same size to ensure that the wedges are of the same size.
  • Slice them into wedges; each one should provide 10 wedges.
  • In a mixing bowl, add the cut wedges with the baking soda and salt.
  • Pour hot water over it, give it a little stir, and leave it for 15 minutes. This procedure aids in the removal of excess starch from the potatoes.
  • Drain the water and pat them dry after 15 minutes.
  • Now, add 2 tsp cornflour and toss the wedges to coat evenly.

For peri-peri masala

  • In a bowl, add ½ tsp Salt, ¼th tsp Sugar powder, 1tsp Red chili flakes, ¼th tsp Dry Ginger powder, ½tsp Amchur powder / Dry mango powder, 1 tbsp Italian seasonings ( Oregano, Thyme, Rosemary), ½tsp Pepper powder.
  • Mix them all together. Place it aside.
    Note: To enhance the flavour and ensure all components have the same texture, we can crush the red chilli flakes, oregano, thyme, and rosemary to a coarse powder and then add.

For wedges

  • In a large heavy-bottomed kadai, heat the oil for deep frying.
  • When the oil is hot enough, add the wedges and deep fry for 2-3 minutes, or until they are half done.
  • Remove them from the oil and let them aside for a minute to drain the excess oil.
  • Now, re-fry them till golden brown in colour.
  • Remove them from the oil, and set them in a colander to remove excess oil.
  • Then, sprinkle with the peri-peri masala and toss until evenly coated.
  • Serve this wonderful munchies with tomato sauce, ketchup, mayonnaise, or any dip of your choice.

Notes

  1. To avoid them becoming soggy, the potatoes must be large and low in starch content.
  2. To remove the starch content from the cut wedges, soak them in baking soda, salt, and hot water.
  3. To make the wedges crispy, they must be fried twice.