Ingredients Potatoes • 5 potatoes • 3 tbsp salt (for boiling) • Water to cover Wet Dredge Batter • 1 cup all-purpose flour • 1/2 cup cornstarch • 1/4 cup rice flour • 1 tbsp baking powder • 3 tbsp all-purpose seasoning • 1 tbsp salt • 16 oz cold water For Frying • Neutral oil for deep frying
Instructions 1. Cut Potatoes: potato). Cut potatoes into wedges (about 6-8 wedges per 2. Boil: Place wedges in a pot and cover with water. Add 3 tbsp salt. Boil until fully tender—a fork should easily pierce through. 3. Cool: Drain potatoes and let cool to room temperature. This step is important for a crispy coating. 4. Make Batter: Combine all wet dredge ingredients (flour, cornstarch, rice flour, baking powder, seasoning, salt, cold water). Mix until smooth with a thin pancake-like consistency. 5. Heat Oil: Heat oil to 325°F (163°C) for deep frying. 6. Dredge & Fry: Dip each wedge into the batter, letting excess drip off. Carefully lower into hot oil. Fry until golden brown, about 4-5 minutes. 7. Drain & Serve: Remove wedges and drain on a wire rack. Serve immediately while hot and crispy. Notes: • Cold Water: Keeps the batter light and crispy. • Fully Tender: Don't undercook—the potatoes should be completely soft before frying. • Cool Down: Room temp potatoes help the batter stick and fry evenly. • Serving: Great with ketchup, ranch, or spicy mayo for dipping.
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Crispy Potato Wedges Recipe
Ingredients
Potatoes
• 5 potatoes
• 3 tbsp salt (for boiling)
• Water to cover
Wet Dredge Batter
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup rice flour
• 1 tbsp baking powder
• 3 tbsp all-purpose seasoning
• 1 tbsp salt
• 16 oz cold water
For Frying
• Neutral oil for deep frying
Instructions
1. Cut Potatoes:
potato).
Cut potatoes into wedges (about 6-8 wedges per
2. Boil:
Place wedges in a pot and cover with water. Add 3
tbsp salt. Boil until fully tender—a fork should
easily pierce through.
3. Cool:
Drain potatoes and let cool to room temperature.
This step is important for a crispy coating.
4. Make Batter:
Combine all wet dredge ingredients (flour,
cornstarch, rice flour, baking powder, seasoning,
salt, cold water). Mix until smooth with a thin
pancake-like consistency.
5. Heat Oil:
Heat oil to 325°F (163°C) for deep frying.
6. Dredge & Fry:
Dip each wedge into the batter, letting excess
drip off. Carefully lower into hot oil. Fry until
golden brown, about 4-5 minutes.
7. Drain & Serve:
Remove wedges and drain on a wire rack. Serve
immediately while hot and crispy.
Notes:
• Cold Water: Keeps the batter light and crispy.
• Fully Tender: Don't undercook—the potatoes
should be completely soft before frying.
• Cool Down: Room temp potatoes help the
batter stick and fry evenly.
• Serving: Great with ketchup, ranch, or spicy
mayo for dipping.
yummilicious potato wedge
Bengali bro
Basically potato pakoda 😔
'Don't forget the THAIIIIII chili pepper!''
I love grabbing potato wedges from the deli at places like Safeway, a handful of ketchup packets… and using an entire packet on each wedge xD
🤙🏿🤙🏿🤙🏿🤙🏿🤙🏿🤙🏿
Can’t wait for the Ramadan series
In India we call it as bajji
i can wait for ur ramadan seires i wish time would just go faster
thai chilli pepper like ratatouille
Jo jos
How about you show us how you make them the flavourhive way? And how to make the rice the flavourhive way?
Would it still work without rice flour 😢
here's a tip that'll make it extra crispy. fry it twice. first for a few min, 2nd time till it's properly done.
We want BHEGUNI bro
No bag of chips?
Bhai beguni chai🥺. Please make it😗
Dude just made battered wedges 😂
That's the guy from the food truck
What about healthwise?
We don't eat all these v prefer cow meat more
🤩🤩🤩
I dislike potatoes
aloni