Mexican Potato Wedges

Preparation time : 15 minutes
Cooking time : 25-30 minutes
Servings : 2-4

2-3 medium Potatoes – cut in wedges
Salted Water
1 tsp Ginger-Garlic Paste
Oil for frying

For Seasoning
1 tbsp Dry Oregano
4 tbsp Corn-starch
2 tbsp Rice Flour
2 tbsp Refined Flour
½ tsp Degi Red Chilli Powder
¼ tsp Asafoetida

For Mexican Cheesy Potato Wedges
1 medium Tomato – chopped
1 medium Onion – chopped
3 fresh Green Chillies – chopped
2 tbsp Coriander Leaves – chopped
Salt to taste
¼ tsp Chaat Masala
½ medium Lemon Juice

For Serving
Degi Red Chilli Powder
Grated Cheese
Tomato Ketchup
Chilli Mayonnaise
fresh Coriander Leaves

For Seasoning
In a bowl add dry oregano, corn-starch, rice flour, refined flour, degi red chilli powder asafoetida and mix everything properly then keep aside for further use.

For Potato wedges
In a large pot heat salted water and bring it to a boil then add the potato cut in wedges and continue cooking until it’s 30% cooked.
Remove the wedges in a bowl then add the seasoning and mix until properly coated.
Remove on a plate or trays and let them cool down properly.
Meanwhile heat oil in a kadai until medium hot.
Now deep fry the cooled wedges in medium hot oil until cooked properly. Remove and keep on an absorbent paper.
Then heat the oil on high heat and then deep fry the wedges second time until golden brown and crispy.
Remove on an absorbent paper and then sprinkle some salt, degi red chilli powder before serving.

For Mexican Cheesy Potato Wedges
In a bowl add chopped tomato, onion, green chillies, coriander leaves, salt, chaat masala, lemon juice and mix everything properly then keep set aside.
Now in a serving plate place the fried potato wedges then add some salsa mixture.
Then sprinkle some grated cheese, drizzle some tomato ketchup, chilli mayonnaise and then again place some wedges and garnish with coriander leaves.

(Recipe by Chef Ranveer Brar)

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