Servings : Serves 5-6
My family has always been a huge fan of all things potato. While I already have a healthier baked version of potato wedges, these are an elevated and more delicious if calorific way of serving the wedges. They are blanched and then deep-fried, resulting in a very crispy exterior with a soft delicate interior. The perfect side to many fast-food dishes.
- 1 kg potatoes, preferably white ones
- 1/4 cup all purpose flour
- 1/4 cup cornflour
- 1 bouillon cube, crumbled (like Maggi or Knorr chicken or veg flavour)
- 1 tsp salt
- 1/2 tsp black pepper powder
- 1 tsp paprika powder
- 1/4 tsp turmeric powder (optional)
- 1 tsp red chilli powder (optional)
- pinch of garlic powder plus any other herbs of your choice (optional)
- oil for deep frying
Wash the potatoes well, ensuring they are completely clean and without any dirt. Cut up each one into wedges. I prefer to leave the skin on, but you could peel them if you like. Wash and rinse out the wedges to get rid of excess starch.
Bring a pot of water to the boil. Add some salt to it and then add the wedges and boil for about 2-3 minutes or until they are just partially cooked. Drain and spread them out on a kitchen towel to allow them to cool and dry completely.
Mix the flour, cornflour, crumbled bouillon cube and the rest of the spices in a bowl. A few at a time, dip the partially cooked wedges in this flour mixture so they are well coated with the dry seasoned flour. At this point, you can refrigerate or freeze the wedges until you are ready to fry them. They can be frozen for up to 2 weeks. Any leftover seasoned flour can be refrigerated to be used whenever you want to make these wedges again.
Once ready to serve, heat oil until very hot. Then add the dredged wedges and fry until golden and crispy. Serve with a dip of your choice or as an accompaniment to burgers, subs, wraps, chicken and so on.