Good Afternoon| Again looking for ideas recipes potato wedges tasty? The way to prepare it is not too difficult but not easy either. If wrong processes it, the result will not be satisfying and in fact tends to be unpleasant. Whereas potato wedges the delicious should had aroma and taste that could provoke our appetites.

Thoroughly wash potatoes, cut in half, and slice into wedges. Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down. Combine the next five ingredients in a large plastic bag.

Potato Wedges is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Potato Wedges is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook potato wedges using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Potato Wedges:

1. Make ready potatoes
2. Make ready Water to boil
3. Get cornflour
4. Take Oil for frying
5. Make ready salt
6. Take paprika powder
7. Prepare garlic powder

Pat the cut wedges with a paper towel to remove excess starch. On a cutting board, slice in half lengthwise. Then cut those halfs into thirds or fourths, lengthwise, at an angle, depending on the size of your potatoes. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.

Instructions to make Potato Wedges:

1. Step 1 Peel potatoes and cut in bit thick oval pieces.(I use crinkle cutter) If skin is light and new,just leave it on.
2. Step 2 Boil 2 cup water. Add wedges only when it is boiling. Let them boil for 3 min them drain & dry.
3. Step 3 Mix seasoning in cornflour(save little). Spread it in tray. Roll wedges in cornflour.
4. Step 4 Heat oil. Add wedges in oil & fry at medium flame till crisp golden
5. Step 5 Takeout from oil. Sprinkle leftover seasoning over & enjoy a childhood favourite delight with joy
6. Ready to serve and ENJOY!

Then cut those halfs into thirds or fourths, lengthwise, at an angle, depending on the size of your potatoes. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors. Line a baking sheet with aluminum foil. Pour olive oil into a large bowl. Add wedges to the oil; mix until coated.

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