Indian spiced grilled potato wedges with step by step photos: These potato wedges are light, flavorful, and addictive. Made with potatoes and a few common Indian spices, these grilled potatoes are a great option for side dishes, snacks, or even appetizers.
Mostly homemade potato wedges are either oven-baked or deep-fried. While grilling the potato wedges offer the same crunch and flavor with a whole new level of taste.
These grilled potato wedges are my all-time go-to snack. These are a healthy alternative to fries. Made with a few basic ingredients these wedges are soft and fluffy from the inside, perfectly crisp from outside, and taste amazing.
Few more potato dishes, you can check
Hungarian Potato Casserole is also a great option.
Serving Suggestions
These masala grilled potato wedges taste great on their own. But I love to serve them with a dipping sauce. Here I have mixed vegetarian mayonnaise and red chili sauce together for the sauce. You can use plain mayonnaise or any choice of condiment as well.
Grilled Potato wedges Preparations Step By Step
- Wash, peel, and cut each potato into 2 halves lengthwise. Then each half into 2 halves again. So you have 4 big wedges. You can even make 8 pieces from each potato. Just make sure they are of the same thickness and size.
- Boil the potatoes in water adding a little salt and cook until al dente (cooked but a slight crunch is left.
- Once done, remove from water, pat dry them and allow to cool slightly.
- Now add salt, followed by freshly ground black pepper, freshly crushed cumin and coriander seeds, and red chili powder.
- Coat the potatoes well with the spices and set them aside.
- Heat a grill pan. Add butter or oil. Place one by one masala coated wedges and grill until golden brown from all sides. Turn sides in between.
- Finally, add amchur/mango powder and chopped cilantro. Gently mix and serve hot.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Indian Spiced Grilled Potato Wedges | Masala Grilled Potato Wedges
Ingredients
- 2 medium-size potatoes
- sea salt to taste
- ⅓ teaspoon black pepper freshly ground
- ½ teaspoon cumin seeds freshly crushed
- ½ teaspoon coriander seeds freshly crushed
- ⅓ teaspoon red chili powder
- 2 tablespoon butter or olive oil
- ¼ teaspoon amchur/dry mango powder or chaat masala powder
- 1 teaspoon fresh cilantro/coriander leaves finely chopped
Instructions
- Wash, peel, and cut each potato into 2 halves lengthwise. Then each half into 2 halves again. So you have 4 big wedges. You can even make 8 pieces from each potato. Just make sure they are of the same thickness and size.
- Boil the potatoes in water adding a little salt and cook until al dente (cooked but a slight crunch is left.
- Once done, remove from water, pat dry them and allow to cool slightly.
- Now add salt, followed by freshly ground black pepper, freshly crushed cumin and coriander seeds, and red chili powder.
- Coat the potatoes well with the spices and set aside.
- Heat a grill pan. Add butter or oil. Place one by one masala coated wedges and grill until golden brown from all sides. Turn sides in between.
- Finally, add amchur/mango powder and chopped cilantro. Gently mix and serve hot.
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