Crisp Indian Spiced Potato Wedges Food

CRISPY INDIAN SPICED POTATO WEDGES

Steps:

• Preheat oven to 425 F degrees.
• Line baking tray with aluminum foil and parchment paper, or just parchment paper, but make sure it covers the entire tray.
• Brush olive oil over the parchment paper.
• In a small bowl combine the rest of the ingredients and slightly whisk. Pour this mixture over the potatoes and toss them around to make sure each wedge is fully coated in the spice.
• Place the potatoes on the baking sheet and bake on the middle rack for 15 minutes. Take the tray out and turn wedges over and bake for another 10 or 15 minutes or until potatoes are done.

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
• Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

OVEN-CRISP POTATO WEDGES

Steps:

• Preheat oven to 525 degrees.
• Quarter potatoes and place in large bowl or zip-lock bag. Drizzle olive oil over potatoes and toss.
• Sprinkle garlic, salt, paprika, and pepper over potatoes and toss to coat well.
• Line a baking sheet with foil and lightly spray with cooking spray. Arrange potatoes in a single layer on prepared baking sheet. Roast for 20 minutes, stirring once or twice during cooking.
• Raise heat to broil and broil potatoes until crisp, watching closely so that they don't burn (about 1-2 minutes).

SPICED POTATO WEDGES

Steps:

• Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
• In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.

SPICY INDIAN POTATO WEDGES

Steps:

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