How to make Crispy Parmesan Potato Wedges -
Parboiled and marinated potato wedges frozen for 6 hours, deep-fried and sprinkled with spicy parmesan cheese mixture.These perfectly flavorful Baked Garlic Parmesan Potato Wedges are sure to be a hit! Crisp edges with a soft and cheesy topping
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Parmesan cheese powder
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Crispy Parmesan Potato Wedges checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Quesadillas With Corn And Mozzarella Shakkarpare - SK Khazana Punjabi Samosa Gujiya Jaffa Cakes
Crispy Parmesan Potato Wedges Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 5-6 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Crispy Parmesan Potato Wedges Recipe
Potatoes 2 large
Parmesan cheese powder ¼ cup
Refined flour (maida) ¼ cup
Crushed black peppercorns to taste
Salt to taste
Red chilli flakes 1½ teaspoons
Oil for deep-frying
Fresh parsley chopped 1 teaspoon
Method
Step 1
Halve the potatoes and cut into wedges.
Step 2
Boil some water in a small deep non-stick pan. Add potato wedges, cover and par boil. Strain and put into a bowl.
Step 3
Put flour, crushed peppercorns, salt and 1 teaspoon chili flakes in another bowl and mix well. Add it to par boiled potatoes and toss well. Transfer potato wedges into a zip lock bag, seal and freeze for 4-6 hours. Remove from freezer and separate the wedges.
Step 4
Heat sufficient oil in a pan.
Step 5
Put parmesan cheese, remaining chili flakes and parsley in another bowl and mix well.
Step 6
Deep-fry potato wedges in hot oil till golden and crisp. Drain on absorbent paper and sprinkle some cheese mixture on top.
Step 7
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
