Homemade Garlic Potato Wedges, Frozen Party Snacks
Potato Wedges are wedge shape large slices of unpeeled potatoes, either fried or baked, seasoned with various spices, commonly paprika. They are usually sold at cafes or fast food restaurants and served with tomato sauce (Ketchup), sweet chili sauce, and sour cream.
Just like fries are popular snacks, wedges are the perfect appetizer or finger food.
Garlic potato wedges are soft pillows from the inside and crunchy on the outside with a good kick of garlic and spices.
Crispy Garlic potatoes are full of extraordinary flavors – They are a perfect kitty party snack – make and freeze snacks, excellent starter options, evening snacks, and monsoon snacks, ready to eat in just 15 minutes.
Homemade garlic Potato Wedges are so much better than store or restaurant ones. While making the wedges, the first thing that rings the alarm is how to cut the potato wedges into perfect shape and size, and the second thing is crispiness.
Follow step-by-step photos, instructions, and a video on how to cut the perfect wedges seasoned with some common spices, butter, and a variety of flours to make this super crispy snack easily and quickly.
Cutting wedges is much quicker and easier than the fries. I am sharing the two ways to cut the wedges, depending on your preference.
The first method – cut the potato in half lengthwise, place the cut side on the board, and cut it in half again to create quarters, place the cut quarter side on the board and slice down in a cross position the quarter to make the wedge. You will have eight potato pieces.
The second method – cut the potato in half lengthwise, place the cut side on the board, and cut it in half again to create the wedge. You will have four potato pieces.
After cutting the wedges, suggest you soak the potato wedges in the water for at least 20 minutes. It helps to rinse the excess starch in potatoes, making them crispy.
In this recipe, I have used flour (maida), rice flour, corn flour, and corn meal (maize flour) which will make these potato wedges super crunchy. Instead of corn meal, gram flour can be used, or skip both.
I have used powdered garlic, but you can use minced garlic if desired. In addition, chili flakes, white pepper, oregano, and little butter make it a flavorful and delicious snack.
Monsoon season has started, a perfect snack recipe to enjoy on the balcony, along with ketchup and a hot cup of tea enjoying the beautiful rain.
This snack is an excellent frozen snack idea. Prepare these garlic potato wedges in a lot, store them in a ziplock or an air-tight container, and freeze them. The shelf life of these wedges is one month. Fry them and enjoy them any time of the day. This snack is a make-and-freeze option for any season, kitty party snack ideas, sudden guests, kid’s tiffin box, or a starter with any meal.
Finally, You can also explore our other collections:
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Indian Lunch Recipes – Panchmel Dal, Bhindi Aloo Recipe, Dahi Ki Kadhi, Moong Dal Paratha, Methi Muthiya Curry.
Indian Snacks Recipes – Pudina Pakora, Onion Samosa, Besan Sev, Papri Recipe, Smoky Vada Pav
Indian Fasting Recipes – Farali Pattice, Farali Dhokla, Layered Coconut Barfi.
Eggless Baking Recipes – Eggless Kaju Pista Cookies, Eggless Sesame Cookies, Kesar Pista Nankhatai.
Indian Breakfast Recipes – Baked Beans Indian Style, Easy Sprouted Moong Paratha, Crispy Methi Puri, Oats Chilla.
Indian Dessert Recipes – Mango barfi, Mango Dates Kaju Roll, Stuffed Bread Rasmalai, Kesar Pista Barfi.
Table of Contents
Recipe Video
Recipe Card
Homemade Garlic Potato Wedges, Frozen Party Snacks(Updated)
Ingredients
- 4 Potato
- ¼ cup Maida
- 2 tbsp Rice Flour
- 3 tbsp Corn Flour
- 1 tbsp Corn Meal / Maize flour
- 1 tsp Chili Flakes
- Salt as per taste
- ½ tsp Dried Oregano
- 1 tsp Garlic Powder
- 2 tsp Butter Melted
- ½ tsp White Black Pepper
- 1 tbsp Fresh Coriander
Instructions
- Take a potato and cut them into wedges. The first method – cut the potato in half lengthwise.
- Place the cut side on the board and cut it in half again to create quarters.
- Place the cut quarter side on the board and slice down in a cross position of the quarter to create the wedge.
- You should have eight potato pieces.
- The second method – cut the potato in half lengthwise, place the cut side on the board and cut it in half again to create the wedge. You will have four potato pieces.
- Soak the potatoes in the water for at least 20 minutes.
- Drain the water from the potatoes.
- Add enough water and 1 tsp of salt to a pan and mix it well. Add the soaked potatoes and let them boil.
- Par boil the potatoes (around 60 to 70%). Insert a knife and check if they are half-cooked.
- Take a piece and try to break it. If it breaks apart, the potatoes are ready. Else boil for a further few minutes.
- Drain and transfer the potatoes to a plate.
- Cool the potatoes. Sprinkle 1 tbsp of corn flour over them. Use your fingers to ensure the corn flour is well coated over the potatoes.
- In a mixing bowl, add ¼ cup of maida (white flour), 2 tbsp of corn flour, 2 tbsp of rice flour, 1 tbsp of corn meal or maize flour, salt as per taste, 1 tsp of chili flakes, ½ tsp of oregano, 1 tsp of garlic powder, ½ tsp of white pepper, and 2 tsp of butter. Mix all the ingredients well.
- Add enough water and prepare a thin batter. Add 1 tbsp of coriander leaves or parsley. Tip*- The batter should be of flowing consistency. To check the batter consistency – Dip a spoon in the batter, and a layer of the batter should stick to the spoon.
- Dip the potato wedges in the batter.
- Transfer them to medium hot oil.
- For freezing – Fry them only for a few minutes and drain them. Fry them when needed.Tip*- A layer of oil should be formed over the potato wedges so they don't stick to each other while freezing them.
- Cool the wedges. Transfer them to the air-tight container and freeze them.Tip* – stays fresh for a month in the freezer.
- To serve immediately – Fry them in medium hot oil until they turn golden and crispy.
- Serve hot with ketchup.
How to make Garlic Potato Wedges at home Step by Step Photos
- Take a potato and cut them into wedges. The first method – cut the potato in half lengthwise.
- Place the cut side on the board and cut it in half again to create quarters.
- Place the cut quarter side on the board and slice down in a cross position of the quarter to create the wedge.
- You should have eight potato pieces
- The second method – cut the potato in half lengthwise, place the cut side down on the board, and cut it in half again to create the wedge. You will have four potato pieces.
- Soak the potatoes in water for at least 20 minutes.
- Drain the water from the potatoes.
- Add enough water and 1 tsp of salt to a pan and mix it well. Add the soaked potatoes and let them boil.
- Par boil the potatoes (around 60 to 70%). Insert a knife and check if they are half-cooked.
- Take a piece and try to break it. If it breaks apart, the potatoes are ready. Else boil for a further few minutes.
- Drain and transfer the potatoes to a plate.
- Cool the potatoes. Sprinkle 1 tbsp of corn flour over them. Use your fingers to ensure the corn flour is well coated over the potatoes.
- In a mixing bowl, add ¼ cup of maida (white flour), 2 tbsp of corn flour, 2 tbsp of rice flour, 1 tbsp of corn meal or maize flour, salt as per taste, 1 tsp of chili flakes, ½ tsp of oregano, 1 tsp of garlic powder, ½ tsp of white pepper, and 2 tsp of butter. Mix all the ingredients well.
- Add enough water and prepare a thin batter. Add 1 tbsp of coriander leaves or parsley. Tip* – The batter should be of flowing consistency. To check the batter consistency – Dip a spoon in the batter, and a layer of the batter should stick to the spoon.
- Dip the potato wedges in the batter.
- Transfer them to medium hot oil.
- For freezing – Fry them only for a few minutes and drain them. Tip* – A layer of oil should be formed over the potato wedges so they don’t stick to each other while freezing them.
- Cool the wedges. Transfer them to the air-tight container and freeze them. Fry them when needed. Tip* – stays fresh for a month in the freezer.
- To serve immediately – Fry them in medium hot oil until they turn golden and crispy.
- Serve hot with ketchup.
FAQs
How do you cut Potato wedges?
Potato Wedges are wedge shape large slices of unpeeled potatoes, either fried or baked, seasoned with various spices, commonly paprika. The two ways you can cut the potato wedges.
Take a potato and cut them into wedges. The first method – cut the potato in half lengthwise.
Place the cut side on the board and cut it in half again to create quarters.
Place the cut quarter side on the board and slice down in a cross position of the quarter to create the wedge.
You should have eight potato pieces.
The second method – cut the potato in half lengthwise, place the cut side on the board, and cut it in half again to create the wedge. You will have four potato pieces.
How long should I soak the wedges before frying?
Once the potatoes are chopped, toss them into a big bowl. Add enough water and soak them for at least 20 minutes or 1 hour (or overnight). This will help rinse the excess starch in potatoes, making them crispy after frying.
Why are my potato wedges soggy?
Potatoes that have more moisture may turn soggy after frying. Add enough water and soak them in room temperature or cold water for at least 20 minutes, drain them, and let them cool completely. Alternatively, you can sprinkle one to two tablespoons of corn flour over the potato, may sure the potatoes are well coated. This process will turn the potatoes crispy after frying.
What is the difference between potato wedges and fries?
Fries are usually cut into strips and seasoned with salt. Potato wedges are wedge shape large slices of unpeeled potatoes, either fried or baked, seasoned with various spices, commonly paprika.
How to make Garlic Potato Wedges at home for kitty parties?
Potato Wedges are wedge shape large slices of unpeeled potatoes, either fried or baked, seasoned with various spices, commonly paprika.
Take some potatoes and cut them into wedges. Soak them in water for 20 minutes.
Add enough water and 1 tsp of salt to a pan and mix it well. Add the soaked potatoes and let them boil.
Par boil the potatoes (around 60 to 70%). Insert a knife to check if ready. Also, take a piece and try to break it. If it breaks apart, the potatoes are ready to drain. Else boil for a further few minutes.
Drain and transfer the potatoes to a plate.
Cool the potatoes. Sprinkle 1 tbsp of corn flour over them. Using your fingers, ensure the corn flour is well coated over the potatoes.
In a mixing bowl, add ¼ cup of maida (white flour), 2 tbsp of corn flour, 2 tbsp of rice flour, 1 tbsp of corn meal or maize flour, salt as per taste, 1 tsp of chili flakes, ½ tsp of oregano, 1 tsp of garlic powder, ½ tsp of white pepper, and 2 tsp of butter. Mix all the ingredients well.
Add enough water and prepare a thin batter. Add 1 tbsp of coriander leaves.
Dip the potato wedges in the batter and transfer them to medium hot oil.
Fry them on a medium flame until they turn golden in color.
Serve hot with ketchup or sweet chili sauce.
This snack is an excellent frozen snack idea. Prepare these garlic potato wedges in a lot, store them in a ziplock or an air-tight container, and freeze them. The shelf life of these wedges is one month. Fry them and enjoy them any time of the day. This snack is a make-and-freeze option for any season, kitty party snack ideas, sudden guests, kid’s tiffin box, or a starter with any meal.
How to make frozen potato wedges at home?
Potato Wedges are wedge shape large slices of unpeeled potatoes, either fried or baked, seasoned with various spices, commonly paprika.
Take some potatoes and cut them into wedges. Soak them in water for 20 minutes.
Add enough water and 1 tsp of salt to a pan and mix it well. Add the soaked potatoes and let them boil.
Par boil the potatoes (around 60 to 70%). Insert a knife to check if ready. Also, take a piece and try to break it. If it breaks apart, the potatoes are ready to drain. Else boil for a further few minutes.
Drain and transfer the potatoes to a plate.
Cool the potatoes. Sprinkle 1 tbsp of corn flour over them. Using your fingers, ensure the corn flour is well coated over the potatoes.
In a mixing bowl, add ¼ cup of maida (white flour), 2 tbsp of corn flour, 2 tbsp of rice flour, 1 tbsp of corn meal or maize flour, salt as per taste, 1 tsp of chili flakes, ½ tsp of oregano, 1 tsp of garlic powder, ½ tsp of white pepper, and 2 tsp of butter. Mix all the ingredients well.
Add enough water and prepare a thin batter. Add 1 tbsp of coriander or parsley leaves.
Dip the potato wedges in the batter and transfer them to medium hot oil.
Fry them on a medium flame for a few minutes.
Drain, cool, and store them in an air-tight container in the freezer for a month (shelf life is one month).
Fry and enjoy any time of the day.
Conclusion
In this Garlic Potato Wedges Recipe, we have shared tips and tricks to make garlic potato wedges at home. We have shared the perfect method of cutting the wedges, how to soak wedges in water, and the correct way to fry them to maintain their crispiness. We have also explained how to store these wedges in the freezer; to enjoy them for a month. This snack is a make-and-freeze option for any season, kitty party snack ideas, sudden guests, kid’s tiffin box, or a starter with any meal. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.