Potato Wedges
Potato wedges (with skin) are very popular either as a snack or a side with any other main course. This method of cooking wedges has plenty of flavor with seasonings of salt, pepper, crushed and whole mustard, cumin, dried herbs, garlic and chilli flakes (optional).
Servings
8
Servings
8
Ingredients
Instructions
  1. Wash and cut Potatoes into wedges with skin.
  2. Combine potatoes wedges with 1/4 cup salt.
  3. Use a large deep vessel to boil water. Add salted potato wedges. Cook until partly fork-tender for about 3 to 5 minutes. Drain and carefully arrange in a single layer on a large cloth. Chill until cold for about 20 minutes since the potatoes will be fragile when they are hot.
  4. Combine buttermilk and chilled potatoes in another large bowl.
  5. Meanwhile, roast and coarsely crush 1 tablespoon mustard seeds and 1 tablespoon cumin seeds. Combine flour, rice flour, cornstarch, 1tablespoon chilli flakes , 1 teaspoon dried herbs, 1/2 tsp. pepper, 1/4 tsp. garlic powder or chopped fresh garlic, 1 tsp. salt, crushed mustard and cumin seeds in a large bowl. Drain potato wedges and dredge potatoes in flour mixture, then transfer to another tray.
  6. Heat oil and fry coated wedges until crisp outside and cooked inside.
  7. If baking, sprinkle generously with oil before placing on the tray. Bake for about 30 minutes in a hot oven or until crisp.
  8. Drain on paper towels. Transfer to a serving platter.