These Spicy Curried Potato Wedges are a flavorful twist on classic potato sides, offering a crispy exterior with a soft, tender center.
Packed with fiber, plant-based nutrients, and heart-healthy olive oil, they make a satisfying, guilt-free snack or side.
Quick to prepare and versatile, they’re perfect for everyday meals, meal prep, or sharing at casual lunches.
Curried Potato Wedges
Equipment
- 1 Air fryer (optional)
- 1-Baking tray
- 1 Large Mixing Bowl or Ziplock Bag
- Knife and chopping board
Ingredients
- 3 medium-large potatoes ~470 g / 1 lb
- 1 teaspoon curry powder adjust to taste: mild, medium, or hot
- 2 garlic cloves crushed (or 1 teaspoon garlic puree)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Potato Preparation and Washing: Start by thoroughly washing your potatoes under cold running water to remove any dirt or debris. If you prefer, you can leave the skins on for extra fiber and nutrients or peel them for a smoother texture. Pat the potatoes dry with a clean kitchen towel to ensure the spice coating sticks evenly.
- Cutting Potatoes into Wedges: Place a potato on a stable chopping board. First, cut the potato in half lengthwise. Then cut each half in half again, creating four long quarters. Finally, slice each quarter in half lengthwise to form eight wedges. Repeat this process with all the potatoes, aiming for wedges of roughly equal size so they cook evenly. Using a sharp knife makes this process faster and safer.
- Preparing the Spice Mixture: In a large mixing bowl or a ziplock bag, combine the curry powder, crushed garlic (or garlic puree), salt, pepper, and olive oil. Mix thoroughly using a spoon or your hands to create a fragrant, smooth paste. This mixture will evenly coat the wedges, infusing them with deep, aromatic flavor. Take a moment to smell the spices—the scent should be warm and inviting.
- Coating the Wedges: Add all the potato wedges to the prepared spice mixture. Gently toss or shake the bowl/bag to ensure every wedge is coated evenly with the curry-garlic oil. Make sure no wedge is left dry, as the oil helps them crisp up during cooking while locking in flavor.
- Preheating the Oven or Air Fryer: For oven cooking, preheat your fan-assisted oven to 200°C (400°F). For air fryer cooking, preheat the air fryer to the same temperature. Preheating is essential as it ensures the wedges start cooking immediately, giving them a crispy exterior and soft interior.
- Arranging Wedges for Oven Cooking: Line a baking tray with parchment paper to prevent sticking. Place the coated potato wedges on the tray skin side down, leaving enough space between each wedge for air circulation. Crowding the tray can result in soggy wedges. Use two trays if needed to give each wedge ample room.
- Baking the Wedges in the Oven: Slide the tray into the preheated oven and bake for 35–40 minutes. There’s no need to turn them if they are placed skin side down, but keep an eye on the wedges to ensure they brown evenly. They are done when they are golden, crispy on the outside, and tender on the inside.
- Arranging Wedges for Air Fryer Cooking: For the air fryer, place the coated wedges in the fryer basket in a single layer, ensuring they do not touch or overlap. Cook in batches if necessary, as overcrowding can prevent them from crisping properly.
- Air Fryer Cooking Process: Cook the wedges at 200°C (400°F) for 15–20 minutes, shaking or turning them halfway through to ensure even browning. The wedges are ready when they have a crispy golden exterior and soft, fluffy inside.
- Serving and Enjoying: Once cooked, transfer the wedges to a serving plate. Serve immediately while hot for maximum crispiness. These wedges pair perfectly with dips like yogurt sauce, ketchup, or chutney, making them an ideal snack, side, or lunch addition. Enjoy the fragrant, spicy, and comforting flavors with each bite.
Notes
- Choose medium to large potatoes with firm, unblemished skins for best results.
- Cut wedges evenly to ensure consistent cooking.
- Pat potatoes dry before tossing in the spice mix for extra crispiness.
- Adjust curry powder according to your heat preference: mild, medium, or hot.
- Use olive oil to enhance flavor and promote browning without greasiness.
- Avoid overcrowding the oven tray or air fryer basket to maintain crisp texture.
- Optional: Add smoked paprika, garam masala, or chili flakes to elevate flavor.
- Wedges can be prepped in advance and stored in the fridge until ready to cook.
Chef’s Secrets: Achieving Perfect Crispy Wedges
To get wedges with a golden, crunchy exterior and soft interior, preheating the oven or air fryer is essential.
Tossing the wedges in the spice mixture well in advance allows flavors to infuse deeply.
Using parchment paper in the oven prevents sticking and encourages even browning.
For extra crispiness, avoid overcrowding the tray or air fryer basket.
Lightly coating wedges with oil ensures they crisp without being greasy.
Experimenting with additional spices such as smoked paprika or a pinch of garam masala can elevate the flavor even further.
Serving Suggestions: Creative Ways To Enjoy
These curried potato wedges pair wonderfully with dips like garlic yogurt, sweet chili sauce, or a tangy tamarind chutney.
They make a delicious side to grilled vegetables, plant-based proteins, or simple sandwiches.
For a casual snack, serve them with a sprinkling of fresh coriander or chopped spring onions.
They are also perfect for meal prep—serve cold in salads or reheat quickly in an oven or air fryer for a crunchy finish.
Storage Tips: Keeping Wedges Fresh Longer
Cooked wedges store well in an airtight container in the refrigerator for up to three days.
To maintain crispiness when reheating, place them on a baking tray in a preheated oven or air fryer for 5–10 minutes rather than using a microwave, which can make them soggy.
Potatoes are best consumed fresh for optimal texture, but partially cooked, seasoned wedges can also be frozen for up to one month; simply bake or air fry straight from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
1. Can I use sweet potatoes instead?
Yes! Sweet potatoes work beautifully and add natural sweetness. They may require slightly less cooking time, so check for tenderness and crispness during baking or air frying.
2. Do I have to peel the potatoes?
No, leaving the skin on adds extra fiber and nutrients. Ensure the skins are clean and smooth. Peeled wedges will still work but may be slightly less textured.
3. Can I make these wedges ahead of time?
You can prep the wedges and coat them in the spice mixture in advance, storing them in the fridge for a few hours. Cook just before serving for best results.
4. What’s the difference between oven and air fryer cooking?
Air fryers cook faster and often produce a crispier wedge with less oil. Oven baking takes longer but works well for larger batches and gives a more even golden color.
5. How can I make wedges spicier or milder?
Adjust the curry powder to taste. You can also add chili flakes for extra heat or reduce spices for a milder, kid-friendly version. Taste the spice mix before coating for perfect balance.
