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Pan-fried Potato Wedges
Pan-fried Potato Wedges can be served as appetizers or as the side dish for anything roti, rice etc., this is my favorite because of its slight Chettinad twist.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
people
Calories
70
kcal
Author
Sujatha Muralidhar
Ingredients
For blanching
4
potatoes
10
cups
water
1
teaspoon
salt
For grinding
1
teaspoon
cumin
1
teaspoon
whole black pepper
4
cloves
garlic
10
curry leaves
¼
teaspoon
salt
For shallow frying
3-4
teaspoon
vegetable oil
Instructions
For grinding
To a blender jar, add cumin seeds, black pepper, garlic, curry leaves, and salt.
Grind it to a coarse powder. And set aside.
Blanching the potato
Peel and cut the potatoes into lengthwise wedges.
Over high heat, place a saucepot and add water and salt. Bring it to rolling boil.
Add potato wedges and cook for 3 minutes or until it is ¾th done.
Discard the water and remove the wedges using a slotted spoon and drain well.
For marinating
To the mixing bowl, add the cooked potato wedges and the ground spice mixture.
Toss it gently until the wedges are coated evenly with the spices. And set aside for 15 minutes.
For shallow frying
Over medium heat, in a heavy-bottomed pan(preferably cast iron), add vegetable oil, marinated potatoes.
Then turn to low heat and shallow fry them 20 minutes by gently stirring them occasionally.
Remove it from the fire once potatoes became crisp in the outer.
Serve these spicy potato wedges, these are crispy outside and tender inside.
Nutrition
Calories:
70
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
5
g
|
Sodium:
1515
mg
|
Potassium:
42
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
189
IU
|
Vitamin C:
102
mg
|
Calcium:
76
mg
|
Iron:
1
mg