Seasoned Potato Wedges
These delicious wedges take some time, but they make a LOT. You can either cook them all at once to feed a crowd or freeze the wedges once dipped in the coating, then deep fry from frozen when you want them. This will help you get the best bang for your time buck.
Recipe Tester Feedback: “The result of these is a thumbs up – really tasty and crispy. Great flavour and worth the wait." - Gail
No: Gluten / Dairy / Egg / Nuts
Preparation Time 25 minutes + 1-2 hours chilling time
Cooking Time 30 minutes
Serves more than 10
Cannot be frozen
You will need:
steaming attachment lower dish
- potato - 1.5kg, cut into wedges
- water - 500g, hot
- salt flakes - 3 Tbsp
- paprika - 2 Tbsp
- cumin - 2 tsp, ground
- garlic powder - 1 tsp
- onion powder - 1 tsp
- tapioca starch - 60g, or cornflour (*ensure GF if required)
- water - 140g
- Add the potato wedges (1.5kg) to the steaming attachment lower dish. Add hot water (500g) to the bowl. Set the steaming attachment in place. Program 15 minutes / Steaming Temperature / Speed 2.
- Set aside until the potato has cooled slightly. Once the potato isn't steaming hot, you can hold the steaming attachment lid in place and shake the steaming attachment to rough up the edges of the wedges.
- Chill the precooked potato wedges in the freezer for 1-2 hours.
- Add the salt flakes (3 Tbsp), paprika (2 Tbsp), ground cumin (2 tsp), garlic powder (1 tsp) and onion powder (1 tsp) to the bowl. Blitz Speed 9 / 10 seconds.
- Add tapioca starch (60g) and water (140g) to the bowl. Blend Speed 4 / 30 seconds.
- Heat the oil in the deep fryer. Dip the wedges into the spiced mixture, then cook in the deep fryer until cooked through. Use caution when deep frying foods or working with hot oil. Heat the oil slowly and gradually to the target temperature, and be sure to lower the food gently into the oil to prevent splashes. Keep a lid nearby and use it to cover the pot or pan in the event of a fire; never try to use water to extinguish a grease fire.