Spicy Indian Potato Wedges

65 mins (prep 15, cooking 50)
6 ingredients
2 servings
I use red potatoes for this since I prefer the waxy taste, you can substitute for russet if you like a more floury texture. I serve these with my parmesan peppercorn dressing Parmesan Peppercorn Dressing. EDIT: If you prefer crunchy potatoes, you can increase the temperature to 400-450F half way through.

Categories:  side-dish , for-1-or-2 , number-of-servings , <-4-hours , vegetarian , vegetable , diabetic , time-to-make ,
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Serving Size (5.86 g)
Servings 2
Amount per Serving
Calories 5.74 Calories from Fat 2.16
% Daily Value *
Total Fat 0.24g 0.75%
Saturated Fat 0.04g 0.37%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1190.31mg 99.19%
Total Carbohydrate 1.02g 0.68%
Dietary Fiber 0.81 g 6.48%
Sugars 0.08 g %
Protein 0.25g 1.01%
Vitamin A 200.33IU% Vitamin C 0.01mg%
Calcium 8.51mg% Iron 0.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red potatoes