When I first saw this recipe in Vikas Khanna’s new cookbook Indian Harvest, I was excited. I saw this recipe for baked potato wedges and he adds tamarind for the Indian touch. I thought it was a genius idea as it gets the sweet and sour taste going and it works so well in the recipe. Usually potato wedges are deep fried. But in this recipe, its baked. Its so easy to make and can be made well ahead in advance and baked just in time. A party favorite. Here is how to do Baked potato wedges Indian style. I have slightly adapted the recipe to suit our family’s taste. I like to use freshly squeezed tamarind pulp. I don’t like the flavor of store bought tamarind paste.
Here is where you can buy the book by Vikas Khanna.
Now, for the recipe.
Preheat the oven to 425°F.
Wash and Scrub the potatoes well. Cut each potato into 8 wedges with skin.
In a large mixing bowl, combine all the ingredients and mix well with your hands until potatoes are evenly coated.
Evenly grease a baking sheet with a teaspoon of oil and place the seasoned wedges in a single layer.
Bake the wedges for 35 to 40 minutes in the oven until they are crisp and golden, turning them once or twice to ensure even baking.
Serve hot, garnished with the cilantro.
- 3 tablespoons vegetable oil
- 1 teaspoon red chilli powder
- ½ teaspoon cumin seeds
- 4 cloves garlic, finely chopped
- One 1-inch fresh ginger, peeled and finely chopped
- 2 tablespoons tamarind pulp
- ¾ teaspoon Salt
- 500 grams potatoes
- Coriander leaves for garnish
- 1 teaspoon vegetable oil for greasing baking sheet
- Preheat the oven to 425°F.
- Wash and Scrub the potatoes well. Cut each potato into 8 wedges with skin.
- In a large mixing bowl, combine all the ingredients and mix well with your hands until potatoes are evenly coated.
- Evenly grease a baking sheet with a teaspoon of oil and place the seasoned wedges in a single layer. Bake the wedges for 35 to 40 minutes until they are crisp and golden, turning them once or twice to ensure even baking.
- Serve hot, garnished with the cilantro.
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