Homemade Garlic Potato Wedges, Frozen Party Snacks(Updated)
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.
Prep Time5 minutesmins
Cook Time15 minutesmins
Resting Time20 minutesmins
Total Time40 minutesmins
Course: Snacks
Cuisine: Indian
Keyword: frozen potato wedges, frozen veg snacks, homemade garlic potato wedges, how to make frozen potato wedges, how to make garlic potato wedges, potato fries, potato recipes, potato snacks, potato wedges, potato wedges recipe, potato wedges recipe in hindi, snacks for kitty party, spicy potato wedges
Servings: 4people
Ingredients
4Potato
¼cupMaida
2tbspRice Flour
3tbsp Corn Flour
1tbspCorn Meal / Maize flour
1tspChili Flakes
Salt as per taste
½tsp Dried Oregano
1tspGarlic Powder
2tspButter Melted
½tspWhite Black Pepper
1tbsp 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.