Spicy Indian Potato Wedges

READY IN: 1hr 5mins
Recipe by Pie Queen

I use red potatoes for this since I prefer the waxy taste, you can substitute for russet if you like a more floury texture. I serve these with my parmesan peppercorn dressing Parmesan Peppercorn Dressing. EDIT: If you prefer crunchy potatoes, you can increase the temperature to 400-450F half way through.

Top Review by Mandy

I was looking for something to go along with recipe #332488 and this made for a great accompaniment. I too would have liked a little more crispness. If I make again I would probably mix the spices with some olive oil and then coat the potatoes so they have a bit of crunch when cooked.

Ingredients Nutrition


  1. In a small bowl mix the salt and spices together.
  2. Cut the potatoes into wedges, about 12 wedges per potato.
  3. Rinse and dry the wedges and place in a baking tray.
  4. Spray the potatoes with cooking oil and sprinkle the spice mix evenly over the wedges.
  5. Bake at 350F for 40-50 minutes or until cooked.

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