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Main Ingredients | Potatoes, Parmesan cheese powder |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 5-6 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Crispy Parmesan Potato Wedges
- 2 large Potatoes
- ¼ cup Parmesan cheese powder
- ¼ cup Refined flour (maida)
- to taste Crushed black peppercorns
- to taste Salt
- 1½ teaspoons Red chilli flakes
- for deep-frying Oil
- 1 teaspoon Fresh parsley chopped
Method
- Halve the potatoes and cut into wedges.
- Boil some water in a small deep non-stick pan. Add potato wedges, cover and par boil. Strain and put into a bowl.
- 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.
- Heat sufficient oil in a pan.
- Put parmesan cheese, remaining chili flakes and parsley in another bowl and mix well.
- Deep-fry potato wedges in hot oil till golden and crisp. Drain on absorbent paper and sprinkle some cheese mixture on top.
- Serve hot.
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