Potato is one my main food staples. You can make them in so many different ways and best part is that potatoes basically cater to any person. You could be a herbivore or carnivore and still reach for those extra side of fries on the table. And let’s be honest, is there anything better than fries?
This tandoori take on potato wedges is my absolute favorite. I love how versatile they are and you can make it as a snack, an accompaniment to your favorite burgers, or even as an appetizer. I used both regular russet potatoes as well as sweet potatoes. Both are amazing when made this way and I just wanted to show you guys that you can do it with any kind. I obviously don’t discriminate against any potatoes, as you can see. I hope you guys love this recipe! By the way, I always pair this with a yummy coriander or mint chutney and/or some delicious chipotle mayo.
Tips:
These are also perfect to make in the air fryer. I actually think this is the perfect recipe for it. My recipe will tell you how to bake them in the oven, but if you own an air fryer, I highly recommend making these in one. They’ll turn out even crispier and be done in a fraction of the time. Just pop them in the air fryer for about 15 minutes on 375-400 degrees. You won’t regret it!
Tandoori Potato Wedges
Delicious potato wedges seasoned with spicy tandoori masala that everyone will reach over the table for!
Ingredients
- 2 large sweet potatoes or 3 large russet potatoes
- 4 tbsp vegetable or olive oil
- 1 tbsp ginger garlic paste (optional)
- 2 tbsp salt
- 1 tbsp black pepper
- 3-4 tbsp red chili powder
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp garam masala
- 2 tbsp tandoori masala (optional)
- Pinch of chaat masala
- Kasturi methi or coriander for garnish
Directions
- Cut potatoes into thick wedges.
- Take a large bowl and add the wedges into it.
- Add oil and coat wedges well.
- Add the ginger garlic paste and coat the wedges. (optional)
- Add in all the spices – salt, black pepper, chili powder, coriander powder, cumin powder, garam masala and tandoori masala.
- Toss all the wedges together in a bowl either with tongs or your hands.
- Make sure all the wedges are well coated. Set aside and let marinate for 10-20 minutes.
- Preheat oven to 350 degrees.
- Spread out wedges on a nonstick baking tray
- Bake for about 25 minutes until golden brown on edges and soft throughout.
- Plate and add a pinch of chaat masala on top.
- Garnish with coriander leaves or kasturi methi (dried fenugreek leaves).
- Bon appetit!
I’ve added some photos below that you can refer to while cooking!
Sassy Sherni 