Tuesday, 3 June 2014

Baked Garlic Potato Wedges

Baked Garlic potato wedges are amazingly crispy, perfectly spiced and tender from inside. They are healthy when compared to deep fried potato fries. These are easy to make and makes a perfect side / snack.

Yield : 2 Servings
Recipe Adapted From :


  • 3 Large Potatoes ( Original recipe uses Russet Potatoes ; I used the ones locally available here )
  • 3 Tablespoon Olive Oil
  • 4 Garlic Cloves Crushed and chopped finely
  • 2 Tablespoon Corn Flour
  • 1/2 Teaspoon Red Chilli powder
  • 1/4 Teaspoon Garlic Powder
  • 1 Teaspoon Salt (adjust according to your taste )
  • 1/2 Teaspoon Dry thyme
  • 1 Teaspoon Freshly ground black pepper


1. In a small sauce pan over low flame , heat olive oil. When the oil is warm, add finely chopped garlic. Let the garlic remain in the oil while the oil is getting warm. Switch off the flame after 2 minutes. Do not heat oil to smoking hot, just heat it to warm and switch off the flame. Set aside, let the garlic remain in the oil until we need this

2.  Wash potatoes and pressure cook along with 1/2 cup water and 1 teaspoon salt for 1 whistle. Alternatively you can cook the potatoes in a large pot with enough water to immerse the potatoes along with salt and cook for 10 minutes. Do not cook the potatoes to mushy. They should be soft enough to insert a knife to cut into wedges

3. Cut the potatoes in to wedges. I made 6 wedges out of a single potato. Make sure you cut them to equal size for even baking. I followed this video for cutting the potato into wedges.

4. Strain the Garlic infused olive oil we prepared at step number 1 through a metal strainer. Discard garlic pieces or use it in other dishes you are making

5. Preheat the oven to 200 C / 390 F . In a large bowl, add garlic infused olive oil, garlic powder, red chilli powder, corn flour, salt, thyme and using a spoon mix everything together


7. Check salt and spice and add more if required


8. Add the cut potato wedges in to the bowl and mix them gently / toss them gently



9. Line a baking tray with a aluminium foil. Arrange the potato wedges on the sheet in a single layer. Do not overlap the potato wedges, they wont get crispy if you overlap


10. Sprinkle black pepper over the potato wedges


11. Bake at 200 C / 390 F for 35 minutes to 40 minutes or until the potatoes are crispy and have nice brown color over the edges

12. Turn the baking tray once or twice during the baking process

13. Once they are baked, serve hot with ketchup or chilli sauce or with your favourite dip



  1. Absolutely fantastic Salma. So trying it. Good tip about parboiling the potatoes first :).
    Sonal Gupta

    1. Thank you Very much Sonal :) , Hope you will like it ! :)

  2. Thanks for sharing the recipie..will definitely try :)

    1. My pleasure ! Sure, hope you will love it :)