Potato wedges make for a great appetizer or a snack & are easy to make. These are delicious, crisp, flavorful and spicy. Potato wedges are a classic side made with wedges of potatoes and seasonings. Most often these are baked but can also be deep fried or air fried. These spicy crisp potato wedges are delicious on their own but also go well with any dips like chilli sauce, ketchup or guacamole.
In this post I have shared 3 ways to make crispy potato wedges – Oven baked, Air fried and deep fried. For healthier option bake or air fry them. If you don’t use an oven, you can follow the deep frying method.
Skip the red chilli powder/ paprika If you don’t like them spicy. You can also use whatever herbs or seasonings you have. But the combination of herbs and spices I have given is a favorite at home. After trying this, you will really not like those from the fast food places any more.
Baked vs air fried vs deep fried
Making the oven baked & the air fried potato wedges is a breeze. It only needs slicing, seasoning and then baking. I have baked potato wedges for years & that’s how my kids enjoyed them always. Deep frying these is just another option if you don’t have an oven.
However air fryer potato wedges are super good and are the best & better than the oven baked. They are done much faster and are crispier than the other 2 methods.
I have given a few helpful tips to make them extra crisp. Do read them before you try out the recipe.
How to make potato wedges (step-by-step photos)
1. Soak and scrub 500 grams potatoes (1/2 kg) well with a brush and rinse them well under running water. This helps to get rid of the dirt and mud on the potatoes.
2. Cut each potato lengthwise to 2 parts. I prefer to keep the skin. If you don’t like you may peel it.
3. Then slice each part to 3 to 4 wedges depending on the size of the potato.
4. Add them to a bowl of cold water. Rest them for 30 mins. I had varying results when I skipped this step. You may experiment with and without soaking. I prefer this step. After 30 mins, drain water from the potatoes completely.
5. Measure all the seasonings and keep aside. Add 1 teaspoon red chilli powder or ¾ teaspoon paprika¼ to ½ teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder¾ teaspoon salt½ to 1 teaspoon thyme½ to 1 teaspoon oregano¾ to 1 teaspoon basil 2 tablespoons corn starch or flour. I use yellow corn flour. This is optional but I use it for crispier wedges. It also prevents the spices from getting burnt. You can use fine rice flour, wheat flour or corn starch if deep frying.
6. Mix all of the spices first and taste test. Add more salt if needed.
7. Check the instructions below to deep fry. The method to follow for deep frying is different so scroll down for that and skip steps 7 to 14. Preheat the oven or air fryer to 220 C or 400 F. Grease or line a baking tray. Keep it aside.
8. Drain water from the potatoes completely and wipe them dry with a kitchen towel. I let mine air dry.
9. Then pour 2 tablespoons oil and coat them well.
10. Sprinkle the seasoning prepared earlier. Coat all of the potatoes well with the seasoning. A lot of seasoning settles down at the bottom of the bowl. Mix well and coat them evenly.
11. If the seasoning is too dry then sprinkle more oil if baking. If using air fryer, then you may sprinkle water.
Air fryer wedges
12. To air fry, just add them to the basket and spread them. The first option is to choose the default fries setting and then towards the end air fry at highest 200 C or 400 F until crisp and golden for 2 to 3 mins. The second method is to air fry at 200 C or 400 F for 8 to 9 mins and then shake them once and repeat for another 8 to 9 mins until crisp and golden.
These potato wedges turn out absolutely delicious and crispy.
Oven baked wedges
13. This was another time I made for my kids without the red chilli powder. I just added the herbs, salt and oil. Arrange the potato wedges on the baking tray with the skin side down. Bake them for 30 to 35 minutes until crisp and golden.
14. Adjust the baking time as needed depending on the size of the wedges and oven.
Deep frying potato wedges
15. Bring water to a rolling boil in a large pot. Add salt to it.
16. When the water comes to a rolling boil, increase the flame and add the potatoes.
17. Boil them until the wedges are half done. Meaning they should be partially cooked and not fully or al dente cooked. This took me exactly 2 ½ minutes & I let the water boil consistently throughout. But the timing also depends on the size of your wedges.
18. Once done, remove these immediately from the water and add them to a colander. I drained the whole thing to the colander. At this stage each potato wedge will have 2 colors. Transparent on top layer meaning they are cooked on the outside. They look slightly different inside meaning uncooked (not fully cooked).
19. Cool these completely and add all of the seasonings. Sprinkle some water and spread the seasoning and flour all over them.
20. Ensure the masala is not dry and has coated the wedges well.
21. Pour oil to a deep kadai and heat it. When the oil is hot enough drop these one by one and fry on a medium high flame until lightly golden.
22. Remove them to a colander. Fry all of them in batches and remove to the colander. Refry them on a medium low heat until crisp & golden. Double frying is what makes these crispier.
Potato wedges are best served hot. These are good on their own but also go well with a dip like chilli sauce, garlic yogurt dip or any other of your choice.
More Snacks recipes you may likeChilli potatoSpring rollsCrispy corn
Choosing potatoes: Russet, Yukon, Maris piper are some of the best kinds to use for wedges. Avoid using waxy potatoes and new potatoes as they won’t work well. If you don’t know how to choose potatoes, simply use the same kind as used for making French fries.
Flour: I prefer to use a small portion of flour for my wedges as it helps in 2 ways. Firstly it reduces the chances of the spices and herbs getting burnt. Secondly it gives an extra crisp texture to the wedges. However it is optional and you may skip it if you don’t prefer.
I personally prefer the yellow corn flour for the baked and air fryer methods. It is the same flour used under the pizza base. But for deep frying rice flour, wheat flour or corn starch work well.
Parboiling potatoes is essential only for fried potato wedges and not for baked and air fried ones. Deep frying potato wedges without parboiling may leave them uncooked from inside.
If the potatoes are too old, have been lying for a long time in the storage, they won’t fry well without parboiling. So I don’t skip that extra step. You may skip but keep the size of wedges thinner so they cook well from inside.
Discard the deep fried oil as it is not good to reuse. However if you still prefer to reuse it, skip chilli powder/ paprika from the seasoning as it discolors the oil.
Potato wedges recipe first published in June 2015. Republished in October 2020.