Spice up your snacking game with these Spicy Mustard Oil Potato Wedges – a crispy appetizer that'll have you fighting for seconds!
These potato wedges are not only delicious but also have a unique spicy kick from the mustard oil. You can adjust the level of spiciness to your taste preference by adding more or less red chili flakes. Enjoy your homemade Spicy Mustard Oil Potato Wedges!
Prep Time: 20 mins Cook Time: 40 mins
Servings: 4 Difficulty: Intermediate
P Mark Kachi Ghani Mustard oil: 3 tbsp
Cumin Seeds: 1 tsp
Red Chilli Flakes: 1 tsp
Turmeric Powder: 1 tsp
Salt: According to taste
Fresh cilantro leaves
Start by preheating your oven to 425°F (220°C). This will ensure that it's hot and ready when you're ready to bake the potato wedges
Cut each potato lengthwise into wedges. You can leave the skin on for added texture and flavor.
Boil some water in a pan and add salt according to taste.
Place the potato wedges in the water and boil them for about 5 minutes. This will help soften the potatoes and speed up the baking process.
In a small bowl, add the mustard oil, cumin seeds, red chili flakes, turmeric powder, and salt. Mix them thoroughly to create a flavorful spice mixture.
Drain the boiled potato wedges and put them in a large mixing bowl. Add the prepared spice mixture over the wedges. Gently toss the wedges to ensure they are evenly coated with the spiced mustard oil.
Line a baking sheet with parchment paper or lightly grease it with mustard oil to prevent sticking. Arrange the spiced potato wedges in a single line on the baking sheet. Make sure they are not overcrowded to allow even browning.
Place the baking sheet in the preheated oven and bake for approximately 30-35 minutes or until the potato wedges are golden brown and crispy. You may want to turn them over once midway through the baking process for even cooking.
Once the potato wedges are baked, pull them out of the oven. Garnish with fresh cilantro leaves and serve the wedges hot as a delicious side dish or snack.
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