How to Make Crispy Potato Wedges Without an Oven

Updated on February 26, 2019
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I am passionate about cooking and eating natural, healthy, and tasty foods. I like to share my culinary knowledge with others.

Crispy and Spicy Potato Wedges
Crispy and Spicy Potato Wedges

A Heavenly Teatime Snack or Party Appetizer

It is a heavenly experience to indulge in hot fried potato wedges. They are soft, juicy, crunchy, and extremely delicious.

Generally, potato wedges come in two main styles: salty and spicy. In order to make the spicy version, you need to make the salty ones first. Once you've done that, you can add seasonings such as garlic, sesame seeds, paprika, and dried mixed herbs.

Potatoes are healthy. They can help lower your cholesterol levels, which means they are heart-friendly. They have a good amount of fiber, vitamin C, vitamin B6, copper, and potassium. They also contain certain phytonutrients that have antioxidant activity. Another benefit is that they can help control obesity, since they are a filling food.

In order to make potato wedges, it is best to buy non-starchy potatoes because they absorb less oil.

Let's now learn how to make crispy and delicious potato wedges at home without using an oven.

5 stars for Crispy Potato Wedges Without an Oven

Cook Time

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: A bowl of crispy potato wedges

Ingredients

  • 2 non-starchy potatoes, peeled, chopped in thick lengthy wedges
  • 2 tbsp all-purpose flour (maida), for the batter
  • 2 tbsp rice flour, for the batter
  • 1/4 tsp or less salt, for the batter
  • 4 garlic cloves, finely chopped
  • 1/4 tsp sesame seeds
  • 1/2 tsp mixed dry herbs, oregano, basil, etc.
  • 1/4 tsp chili flakes, or paprika
  • salt to taste
  • oil for deep frying

Instructions

  1. Wash potatoes and peel the skin.
  2. Cut each potato in half. Cut each half in two or three equal parts. The wedges should be thick.
  3. Immerse the wedges in water. Rinse them off. This step will help to remove the excess starch in the wedges.
  4. Boil the wedges in enough water. Add some salt. Boil until they are 50% cooked. Strain them. Spread the wedges on a plate. Let them cool down completely.
  5. Mix all-purpose flour, rice flour, and salt in a mixing bowl. Add water and make a thin batter. Soak the wedges in it.
  6. Take out each potato piece along with a very thin coating of the batter around it. Place them inside a zip-lock pouch.
  7. Use the remaining batter for making the wedges next time or for any other purpose.
  8. Keep this air-tight pouch inside the freezer. You have to keep them in the freezer for at least 1 hour. I kept it overnight.
  9. Whenever you want to make potato wedges, take the pouch out and instantly deep-fry them in very hot oil until they become golden brown and crispy.
  10. As the raw wedges are frozen, dropping them in very hot oil makes the oil less hot. This provides a suitable temperature for frying.
  11. Place the fried wedges on an absorbent paper towel. They are now ready to serve on their own or with tomato sauce or a dip. These hot wedges are super tasty and will melt in your mouth.
  12. For spicy and garlicky potato wedges: Heat 1 teaspoon oil in a deep-bottomed pan. Throw in chopped garlic and sesame seeds. Fry until they become crispy and golden brown.
  13. Add fried wedges. Stir together once. Now, add paprika or chili flakes, mixed dry herbs, and a pinch of salt.
  14. Gently mix the contents, so that the wedges are uniformly coated with the seasonings. Turn of the heat. Transfer the wedges to a serving dish. Enjoy the heavenly experience of eating these crispy and spicy potato wedges!

Photo Tutorial

Click thumbnail to view full-size
Wash the potatoesPeel the potatoesStep one: Chop potatoes as per instructions to make wedges.Step two: Rinse the wedges in water. Immerse them in fresh water added with some salt. Bring it to boil. Boil until the wedges are 50% cooked. Turn off the heat. Strain the mix. Spread the wedges on a plate, so that they cool down completely.Step three: Make a thin batter with rice flour, all-purpose flour, and a very little salt.Semi-cooked wedges and the batterStep four: Soak the wedges in the batter. Take out each piece along with a uniform thin coating of the batter. Put them inside a zip-lock bag. Lock the zip.Keep batter-coated potato wedges inside a zip-lock pouch. Freeze it at least for 1 hour. I kept it inside the freezer overnight.Wedges after freezingStep five: Deep-fry in a very hot oil, as per instructions.Collect them on an absorbent paper towel. You can serve these wedges as is with tomato sauce or add seasonings to make it spicy.Step six: Heat 1 teaspoon oil in a small pan. Throw in chopped garlic and sesame seeds. Saute until they become golden brown.Step seven: Add fried wedges. Mix gently. Add dried herbs, paprika or chili flakes, and a bit of salt. Mix together, so that wedges are coated with the seasonings.Spicy and crispy potato wedgesServe these wedges hot. Enjoy eating!
Wash the potatoes
Wash the potatoes
Peel the potatoes
Peel the potatoes
Step one: Chop potatoes as per instructions to make wedges.
Step one: Chop potatoes as per instructions to make wedges.
Step two: Rinse the wedges in water. Immerse them in fresh water added with some salt. Bring it to boil.
Step two: Rinse the wedges in water. Immerse them in fresh water added with some salt. Bring it to boil.
Boil until the wedges are 50% cooked. Turn off the heat. Strain the mix. Spread the wedges on a plate, so that they cool down completely.
Boil until the wedges are 50% cooked. Turn off the heat. Strain the mix. Spread the wedges on a plate, so that they cool down completely.
Step three: Make a thin batter with rice flour, all-purpose flour, and a very little salt.
Step three: Make a thin batter with rice flour, all-purpose flour, and a very little salt.
Semi-cooked wedges and the batter
Semi-cooked wedges and the batter
Step four: Soak the wedges in the batter. Take out each piece along with a uniform thin coating of the batter. Put them inside a zip-lock bag. Lock the zip.
Step four: Soak the wedges in the batter. Take out each piece along with a uniform thin coating of the batter. Put them inside a zip-lock bag. Lock the zip.
Keep batter-coated potato wedges inside a zip-lock pouch. Freeze it at least for 1 hour. I kept it inside the freezer overnight.
Keep batter-coated potato wedges inside a zip-lock pouch. Freeze it at least for 1 hour. I kept it inside the freezer overnight.
Wedges after freezing
Wedges after freezing
Step five: Deep-fry in a very hot oil, as per instructions.
Step five: Deep-fry in a very hot oil, as per instructions.
Collect them on an absorbent paper towel. You can serve these wedges as is with tomato sauce or add seasonings to make it spicy.
Collect them on an absorbent paper towel. You can serve these wedges as is with tomato sauce or add seasonings to make it spicy.
Step six: Heat 1 teaspoon oil in a small pan. Throw in chopped garlic and sesame seeds. Saute until they become golden brown.
Step six: Heat 1 teaspoon oil in a small pan. Throw in chopped garlic and sesame seeds. Saute until they become golden brown.
Step seven: Add fried wedges. Mix gently. Add dried herbs, paprika or chili flakes, and a bit of salt. Mix together, so that wedges are coated with the seasonings.
Step seven: Add fried wedges. Mix gently. Add dried herbs, paprika or chili flakes, and a bit of salt. Mix together, so that wedges are coated with the seasonings.
Spicy and crispy potato wedges
Spicy and crispy potato wedges
Serve these wedges hot. Enjoy eating!
Serve these wedges hot. Enjoy eating!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 142
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 1 g5%
Carbohydrates 20 g7%
Sugar 0 g
Fiber 3 g12%
Protein 4 g8%
Cholesterol 2 mg1%
Sodium 68 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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