Name: Crispy Potato Wedges with tangy Mayo recipe by Deepa Bajaj at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 Medium size potatoes; 1 cup eggless mayonnaise; 2 tbsp schezwan suace; 2 tsp Maggic hot and sweet sauce; Salt to taste; 1 tsp oregano; 2 tsp mixed herb or pizza masala; 1 tsp chilly flakes; Oil for frying; 2 tbsp Cornflour; 1 tsp chopped spring onion greens or Parsley

Ingredients Serving: 4

3 Medium size potatoes
1 cup eggless mayonnaise
2 tbsp schezwan suace
2 tsp Maggic hot and sweet sauce
Salt to taste
1 tsp oregano
2 tsp mixed herb or pizza masala
1 tsp chilly flakes
Oil for frying
2 tbsp Cornflour
1 tsp chopped spring onion greens or Parsley

Instructions

Clean potatoes nicely under running water to clear all the dirt as we are going to use it with the peel
Cut potatoes into thick wedges (slices). Now keep water for boiling, add little salt but these wedges in boiling water and par boil the wedges ( half cooked).
Meanwhile, take mayonnaise in a bowl, add schezwan sauce, tomato sauce, oregano and mix well. Now place this Tangy mayo in a piping bag or nozzle bottle and keep aside
Strain the water and remove it in a plate. Now evenly apply salt and Cornflour to it. Refrigate it for 30 mins so that the Cornflour sticks to it and the oil is not spoiled.
Heat oil for frying and deep fry these wedges in batches, drain it on a tissue paper.
Now sprinkle mixed herb on it.
Place this crispy wedges in a serving plate. Cut a small tip of the piping bag and pipe out the Tangy Mayo on top of the crispy wedges, garnish it with spring onion greens or parsley and serve.

Similar Recipes