I am a fan of potatoes and have never rejected one in any form. It’s such a versatile vegetable that pairs a vegetarian or non vegetarian dish so we’ll plus stands out as a wonderful hero.
I got an order for wedges and though I have added them in my baked dish have never exclusively fried them. Decided to give it a go and it turned out super yum. Just pair it wiht some Southwest sauce and you are good to go
4 big potatoes
1/2 cup cornflour (remove one tbsp and add one tbsp maida)
1 tbsp Paprika or chilli powder
1 tbsp mixed dried herbs – oregano, basil, parsley
1 Tsp pepper
Oil for frying
- Wash the potatoes well and cut it into wedges with the skin on.
- Add it to salted boiling water, let it boil for a minute and turn off the gas. Let it sit for another 4-5 minutes in that water.
- Drain in a colander and let it cool.
- Mix the cornflour, maida and dried herbs and chilli in a bowl. U can leave out salt as you can sprinkle it later.
- Rub a couple of spoons of oil on the potatoes and then coat it well in the flour herb mix.
- Heat oil for frying, and fry the potatoes in batches on medium to high flame.
- Remove when they get golden brown onto a tissue paper to soak excess oil.
- Transfer to a bowl and sprinkle salt, toss to mix.
- Serve with the dip of choice.