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Crisp Indian-Spiced Potato Wedges

photo: Scott Phillips

Servings: 6 to 8

Crisp on the outside and fluffy on the inside, these potatoes bring the heat and full-spice flavors of India to the table.


  • 2 dried red chiles, such as Thai bird, seeded and coarsely chopped
  • 1 Tbs. cumin seeds
  • 2 tsp. coriander seeds
  • 1/2 tsp. black peppercorns
  • 3 large cloves garlic
  • Sea salt or kosher salt
  • 5 Tbs. light olive or vegetable oil; more as needed
  • 3 to 4 lb. medium Yukon Gold potatoes, peeled and cut into 1-1/2-inch pieces

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 220
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Sodium (mg): 140
  • Carbohydrates (g): 33
  • Fiber (g): 3
  • Sugar (g): 1
  • Protein (g): 3


  • Position a rack in the center of the oven and heat to 400°F.
  • Coarsely crush the dried chiles, cumin, coriander, and peppercorns in a mortar and  pestle. Add the garlic and a good pinch of salt and pound. Add 2 Tbs. of the oil and continue to pound to make a paste.
  • Put the potatoes in a large (6- to 8-quart) pot with enough cool water to cover by at least 1 inch. Add 2 tsp. salt, and bring to a boil. Cook until tender but still holding their shape, 10 to 15 minutes. Drain in a colander, and then shake the colander to rough them up; the resulting irregular edges will get nice and crisp in the oven.
  • Transfer the potatoes to a large roasting pan and drizzle with the remaining 3 Tbs. oil. Add the spice paste and gently toss to coat. Roast until golden brown and crisp, adding a little more oil if the pan looks dry, 45 to 55 minutes. Season to taste with salt and serve.


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Reviews (2 reviews)

  • paintmonger | 05/16/2018

    Yuuuuuumy!!! I’m not normally a big potato fan, but these were scrumptious.

  • Liz73 | 08/06/2017

    Crispy and addictive. Don't overcook at the parboil stage.

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