The Recipe Room

Although these crispy potato wedges require several steps to prepare, the wonderfully crunchy end result makes it well worth the effort.  The white rice flour gives them an amazing texture when fried, while the cayenne pepper and other herbs provide a subtle spiciness that just can’t be beat.  They taste great on their own, but for best results, I recommend serving them with a freshly made sour cream and chive dip.

For another recipe with fried potatoes, I suggest these Aloo Bonda Snacks. They are an Indian fried potato ball – definitely worth a try!

What you’re going to need:

• 2 large potatoes cut in ½ cm wedges
• 1 teaspoon salt
• 1½ teaspoons onion powder
• 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cayenne
• ¼ teaspoon freshly ground black pepper
• 70g (½ cup) cornflour
• ¼ teaspoon baking soda
• 1 large egg
• 2 tablespoons fresh lemon juice
• 250g white rice flour
• Canola oil or peanut oil, for frying
• Additional salt to taste

What you have to do:

1. Place the potato wedges in a large microwave-safe bowl.
2. Whisk together the salt, onion powder, oregano, garlic powder, cayenne, and pepper in a small bowl.
3. Sprinkle the spices over the potatoes and toss until the potatoes are thoroughly coated.
4. Lay a sheet of crumpled non-stick baking  paper over the bowl, and cook on high power for 5 minutes, or until potatoes are almost, but not quite done. Let the potatoes cool slightly.
5. In a shallow bowl, whisk together the cornflour, baking soda, egg, and lemon juice, adding water if necessary until you reach a thin consistency.
6. Place the white rice flour in a second shallow bowl.
7. Heat 2 inches of oil in a deep heavy pot to 185°C.
8. Dip the potatoes in the rice flour, then in the egg mixture, and then again in the rice flour.
9. Immediately fry the potatoes in batches until they are browned and crispy. Drain on paper towels.
10. Add more salt to taste.  Serve the wedges immediately on their own or with your favourite dipping sauce.

 

Preparation Time:  15 minutes

Cooking Time: 20 minutes

Serves:  4

Difficulty: Medium

Tags: baking soda, canola oil, cayenne, cornflour, Crispy Potato Wedges, egg, garlic powder, lemon juice, onion powder, oregano, peanut oil, potatoes, rice flour, vegetarian

This entry was posted on Wednesday, 11 July, 2012 at 8:29 am by Serena Langley and is filed under Less than 1 hour, Meal for 4 people, Side dishes, Starters. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.