Three Ingredient Potato Wedges are crunchy with a soft interior. This super easy recipe is sure to be a hit among friends and family. You can prep the potatoes beforehand and it would literally take 5 minutes from kitchen to table! Need I say more about it?
You can use corn flour or rice flour for coating it. Both the options are gluten-free.
Lets talk about the potatoes preparation- I have used parboiled potatoes. This reduces the frying time and ensures a crunchy texture with soft centre. If you use raw potatoes, the wedges shape would be more defined but frying time would increase. In addition, there is a risk if the potatoes are properly cooked till the core. But the major issue is that they are softer. The outer layer is missing that crunch unless you fry it twice. Trust me, I have tried all this.
However, if you use full boiled potatoes, they might brown quickly. So parboiled is your best bet. Just one whistle on medium flame ensures the outcome (may adjust according to the type and size of potatoes) to be perfect for making these wedges!
Keep the wedges at room temperature before frying. Do NOT refrigerate the parboiled potatoes, it would turn them dry and make them difficult to coat. You might want to pat the flour mix onto the potatoes to coat them well.
When you have added the coated potatoes in the oil, don’t stir them. When you see the edges changing the color, then flip them and againg let it sit for a couple of minutes. If you stir them often, it would lead the coating to come off.
For an oil free option, you can Airfry them at 400 degree Fahrenheit (200 degree celsius) for 5 mins. Turn the side and again cook till crunchy. Be sure to spread it in a single layer.
Seasoning Options for Three Ingredient Potato Wedges:
Desi: add some salt, red chilli powder or garam masala (or both) alongwith dried mango powder (amchoor)
Peri Peri: Add Peri Peri seasoning to make the spicy Peri Peri fries. Don’t forget to top it up with some seasoning after frying.
Italian: Add pre-mixed pizza seasoning (mine has salt in it, so I haven’t added extra salt)
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Three Ingredient Potato Wedges
- Pressure Cooker
- Pan for frying
- 4 Potatoes Medium Size
- 1 Tbsp Corn flour/ Rice flour
- 1 Tbsp Italian Seasoning
- Oil For frying
- Wash potatoes and parboil them for one whistle in pressure cooker. Remember you don't have to cook them fully4 Potatoes
- When they cool down, peel them and cut in wedges shape.4 Potatoes
- Add flour along with seasoning and coat the potatoes very well1 Tbsp Corn flour/ Rice flour, 1 Tbsp Italian Seasoning
- Heat oil on medium flame. Fry the wedges till they are brown. Alternatively, you can Airfry them at 400 degree Fahrenheit (200 degree Celsius) for 5 mins. Be sure to spread it in a single layer.Oil
- Sprinkle more seasoning and a dash of lemon and serve hot
An approximate of the nutrition facts (using a third party calculator) of the recipe is given under.