Baked Spiced potato wedges with garlic Bechamel sauce. Cutting potato wedges is far easier than cutting fries! Garlic & Ginger Spiced Potato Wedges are a very simple recipe and easy to make. You will avoid eating those deep fried wedges in restaurants once you start making variations of baked potatoes at home.

Cut the potatoes in half lengthwise, then cut each half into quarters (producing long, skinny wedges—like giant fries). Turn the wedges onto a large baking sheet, and toss in the oil. Sprinkle the cheese, granulated garlic, paprika, and a big pinch of kosher salt over top, and toss to coat. You can have Baked Spiced potato wedges with garlic Bechamel sauce using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Baked Spiced potato wedges with garlic Bechamel sauce

Prepare for of Spiced potato wedges.
Prepare 3 of large potatoes.
It's 8 cloves of garlic chopped fine.
Prepare 1 tbsp of peri peri powder.
Prepare few of Coriander chopped fine.
Prepare as required of Olive oil for baking.
It's 2 tbsp of Salt.
It's for of Garlic Bechamel sauce:.
It's 1/4 cup of flour.
It's 2 tsp of unsalted butter.
It's 500 ml of milk.
It's to taste of Salt.
Prepare 1/2 tsp of pepper.
Prepare 1 of onion chopped fine.
Prepare 1/2 tsp of mixed herbs.
Prepare 1 tsp of garlic powder.
You need for of baking:.
Prepare 2 tbsp of butter for greasing pan.

Potato wedges are a classic side dish and this baked spicy garlic version is a guaranteed crowd-pleaser. Perfect for busy weeknights or casual entertaining. Potato wedges are the king of all simple side dishes in my opinion. Ingredients For Garlic Butter Baked Salmon: Salmon: Yup, you kinda need salmon for this recipe.

Baked Spiced potato wedges with garlic Bechamel sauce step by step

Wash and peel potatoes. Cut them into wedges as shown below..
In a bowl of boiling water, add the wedges to remove the starch. You will see it float up and settle on top..
Now transfer the potatoes into cold water. Soak for 5 mins to remove the remaining starch. This process helps to make our wedges extra crispy..
Remove the wedges from water. Drain onto tissues or kitchen towel until dry..
On a greased baking tray with butter, place the wedges with gap in between. Add the chopped garlic, coriander and 1 tbsp salt all over. Drizzle olive oil over the wedges. Little quantity is enough..
Preheat oven to 200 deg Celsius. Place the baking tray into oven and cook for 25-30 mins on 200deg C. Keep a watch to check if they burn. If so remove at an earlier time..
Now to make the sauce. In a nonstick pan add butter and let it melt. Fry the onions until it browns. Add the flour and let it cook for 2 mins..
Now add the milk and the salt, pepper, mixed herbs and garlic powder. Mix well. Sauce thickens immediately. Remove from stove..
Once wedges and baked remove from baking tray. Transfer to a plate. Sprinkle peri peri masala over each wedge. Serve hot with garlic bechamel sauce. Or sauce poured over the wedges..
Serving suggestion: serve the wedges drenched in sauce in shot glasses when serving a large group..

I usually get it from the fish monger at the grocery store and buy it with the skin on. Butter: I use unsalted because I like to be able to control the salt of my recipes. Honey: Adds a nice sweetness to the sauce Garlic: You can never go wrong with too much garlic. Immediately add the butter, a piece at a time, over a low heat, stirring as you go until you have a creamy sauce. These crispy baked potato wedges are slightly crunchy on the outside, light and fluffy on the inside, and coated in a delicious Cajun seasoning mix.