Potato wedges

Seasoned with a mixture of spices and herbs, these potato strips are roasted then served with a combo sauce prepared with ketchup, lemon juice and hot sauce.

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  • 15m
  • 4
  • EASY
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  • 4 Big round baked Potatoes

  • 1 Tsp. Thyme Leaves

  • 1 Tbsp. American Garden Lemon Juice

  • 1 Tbsp. American Garden US Mustard

  • 2 Tbsp. Hot Paprika

  • ½ cup Corn Flour

  • Celery Salt-to-taste

  • 1 Tsp. Crushed Black pepper

  • 4 Eggs

  • 1 Tbsp. Garlic, chopped

  • 2 Tsp. Parsley, chopped

  • Corn Oil, for frying as needed

  • American Garden ketchup-to-taste

  • Salt-to-taste

  • Pepper-to-taste


  • 1. Cut Potatoes with skin into wedges and put them in a mixing bowl.

  • 2. In a separate bowl beat the eggs. Add corn flour, paprika, lemon juice, thyme, mustard, salt, pepper, garlic and parsley. Mix well until combined.

  • 3. Pour the marinade mixture over the potato wedges and refrigerate them for an hour.

  • 4. Deep fry the potato wedges individually, making sure that they don’t get stuck to each other. Fry until crispy.

  • 5. Serve alongside American Garden Tomato Ketchup.

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