Rise & Shine my buttercups-Its a Sunday!
With the rain Gods finally having mercy on us,the weather has turned pleasant and for foodies like Dear Hubby & Me there is no better joy than munching on our favorite crispy potato wedges with tangy salsa dip!
Now if you thought potato wedges was only a forte of fast food chains or frozen food. No Missy there is an easier way to whip these in your very own kitchen with ingredients already in your closet.
For the Potato wedges you'd need
Wash the potatoes and without peeling the skin, cut them in slightly chunky wedges
Boil the potatoes for 4-5 minutes in hot water, just enough to partially cook them.You can add 1 teaspoon of salt to the water while boiling the wedges. Make sure the potato wedges don't turn too soft & mushy else they'll crumble away at the time of frying.
After partially boiling the potato wedges, drain away all the water using a colander/ large sieve and allow the potatoes a few minutes to cool down.
Next we prepare the batter for deep frying the wedges. The batter will give the nice crispy texture after frying.
For the batter take 3 tablespoon maida (all purpose flour), add 1/2 teaspoon haldi (turmeric powder), 1/2 teaspoon chilli powder,1 tsp salt (or to taste), 1 teaspoon baking powder (this will give nice crispy coating to the wedges),add 2-3 thinly sliced garlic cloves ,also add dried oregano,rosemary,thyme, basil chives (basically all the herbs you love)
Add 5-6 tablespoon water and mix the batter, ensuring no lumps are left in the batter.
After mixing the batter should look like the one in pic below.
The batter should be thick enough to coat the back of a spoon.If its too think it'll slide right off the potato wedges while frying, if too thick the wedges wont crisp up.
Coat the (boiled & drained ) potato wedges in the batter
Heat oil in a wok and deep fry the potato wedges at medium heat for 3-4 minutes, Once the wedges have cooked through you can slightly raise the heat to turn them crispy & golden in color.
Take out the wedges from hot oil once they turn crispy and golden.Drain out excess oil from the wedges by using paper tissue.
Tangy Salsa Dip recipe
For the dip you'd need
Serve hot with tangy salsa dip.
Serve this to your man,with a chilled pint of finest lager,put on some football or formula 1 on TV wait for 60 mins and then ask your Man to take you shopping.
Always works like a charm! ;)
With the rain Gods finally having mercy on us,the weather has turned pleasant and for foodies like Dear Hubby & Me there is no better joy than munching on our favorite crispy potato wedges with tangy salsa dip!
Now if you thought potato wedges was only a forte of fast food chains or frozen food. No Missy there is an easier way to whip these in your very own kitchen with ingredients already in your closet.
For the Potato wedges you'd need
- 4-5 medium sized potatoes
- Cooking Oil for deep frying
- 3 tablespoon maida (all purpose flour)
- 1/2 teaspoon haldi (turmeric powder)
- 1/2 teaspoon chilli powder
- 1 tsp salt (or to taste)
- 1 teaspoon baking powder
- 2-3 thinly sliced garlic cloves
- Mix-dried oregano,rosemary,thyme, basil chives (basically all the herbs you love)
Wash the potatoes and without peeling the skin, cut them in slightly chunky wedges
Boil the potatoes for 4-5 minutes in hot water, just enough to partially cook them.You can add 1 teaspoon of salt to the water while boiling the wedges. Make sure the potato wedges don't turn too soft & mushy else they'll crumble away at the time of frying.
After partially boiling the potato wedges, drain away all the water using a colander/ large sieve and allow the potatoes a few minutes to cool down.
Next we prepare the batter for deep frying the wedges. The batter will give the nice crispy texture after frying.
For the batter take 3 tablespoon maida (all purpose flour), add 1/2 teaspoon haldi (turmeric powder), 1/2 teaspoon chilli powder,1 tsp salt (or to taste), 1 teaspoon baking powder (this will give nice crispy coating to the wedges),add 2-3 thinly sliced garlic cloves ,also add dried oregano,rosemary,thyme, basil chives (basically all the herbs you love)
Add 5-6 tablespoon water and mix the batter, ensuring no lumps are left in the batter.
After mixing the batter should look like the one in pic below.
The batter should be thick enough to coat the back of a spoon.If its too think it'll slide right off the potato wedges while frying, if too thick the wedges wont crisp up.
Coat the (boiled & drained ) potato wedges in the batter
Heat oil in a wok and deep fry the potato wedges at medium heat for 3-4 minutes, Once the wedges have cooked through you can slightly raise the heat to turn them crispy & golden in color.
Take out the wedges from hot oil once they turn crispy and golden.Drain out excess oil from the wedges by using paper tissue.
Tangy Salsa Dip recipe
For the dip you'd need
- 1/2 cup Tomato sauce
- Finely chopped half small tomato
- Finely chopped half small onion
- finely chopped garlic 3-4 cloves
- 1 medium sized chilli thinly sliced
- small piece of capsicum finely chopped
- coriander leaves finely chopped
- salt, chilli powder, dry oregano,dry basil,black pepper
Serve hot with tangy salsa dip.
Serve this to your man,with a chilled pint of finest lager,put on some football or formula 1 on TV wait for 60 mins and then ask your Man to take you shopping.
Always works like a charm! ;)
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