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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
- 4 Potatoes
- 3-4 tsp Cooking Oil
- 10 Curry Leaves
- 4 cloves Garlic
- 1 tsp Cumin
- 1 tsp Black Peppercorns
Keep all the masala ingredients(from the table) ready.
Cut the potatoes lengthwise and blanch(cooking in boiling water) it for 3min. Immediately drain the hot water(this prevents them from further cooking) and run it to normal water. Remove the potatoes and place it on a plate.
Marinate the potatoes in the ground masala with salt for around 5-10 min.
In a heavy bottomed pan(preferably cast iron), add oil, marinated potatoes and fry them in very slow flame for about 15-20 min by stirring them occasionally. Remove it from the fire once potatoes became crisp in the outer.
Serve these Indian potato wedges, these are crazy as they are crispier outside and tender inside.
Calories: 327kcal | Carbohydrates: 57g | Protein: 11g | Fat: 7g | Sodium: 45mg | Potassium: 1830mg | Fiber: 11g | Vitamin A: 190IU | Vitamin C: 150.4mg | Calcium: 178mg | Iron: 14.8mg