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Indian Spiced Potato Wedges with Curried Aioli

These spicy roasted potato wedges have a kick and they make a great side for those burgers

Course Side Dish
Cuisine Indian
Keyword potato wedges
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 2 lbs Russet potatoes, about 4 medium or 6 small
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp course ground black pepper
  • 1/4 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp yellow curry powder
  • 1 1/2 tsp Gram masala
  • 1 tsp smoked paprika
  • 1 tbsp chopped flat leaf parsley or chives as optional garnish

Curry Aioli

  • 1/2 cup mayonnaise, substitute vegan mayo if you wish
  • 1 tsp chopped garlic
  • 2 tsp yellow curry powder
  • 1/4 tsp kosher salt
  • 1/2 tsp sugar
  • 1/4 tsp cayenne pepper
  • 1/4 tsp course ground black pepper
  • 1 tbsp lemon juice
  • whisk all ingredients together, refrigerate until ready to serve

Instructions

  1. Cut each potato into 8 equally sized wedges, leave skin on and soak in hot water for 10 minutes, this releases some starch and adds a crispier texture

  2. Drain and pat dry potato wedges with paper towels or tea towel and set aside

  3. Preheat oven to 400 degrees

  4. In a large bowl whisk together the olive oil, garlic powder, salt, pepper, turmeric, cayenne pepper, curry powder, Garam masala and smoked paprika in a large bowl

  5. Add the potatoes and toss well, making sure each wedge is covered in the spice mixture

  6. Spread the potatoes in one single layer on a parchment lined sheet pan

  7. Roast in oven for 30 minutes, flip the potatoes over and bake for another 15 to 20 minutes until crispy

  8. Garnish with chopped chives or chopped parsley and serve warm with aioli and enjoy