Indian spiced grilled potato wedges with step by step photos: These potato wedges are light, flavorful, and addictive. Made with potatoes and a few common Indian spices, these grilled wedges make an excellent side dish, snack, or appetizer.
Most homemade potato wedges are usually oven-baked or deep-fried. Grilling them delivers the same satisfying crunch with a smoky, layered flavor that feels fresh and lighter.
These grilled potato wedges are my go-to snack. They’re a healthier alternative to fries and require only a handful of ingredients. The wedges are soft and fluffy inside, crisp and golden outside, and packed with warm Indian spice notes.
More potato recipes you might enjoy:
- Potato Fritters
- Roasted Baby Potatoes
- Aloo Bonda
Hungarian Potato Casserole is another tasty option if you’re exploring different potato dishes.
Serving Suggestions
These masala-grilled potato wedges are delicious on their own, but they’re even better with a dipping sauce. I like a simple mix of vegetarian mayonnaise and red chili sauce, but plain mayo, ketchup, yogurt dip, or chutney all work well. Serve hot for best texture and flavor.
Grilled Potato Wedges Preparation — Step By Step
- Wash, peel, and cut each potato lengthwise into halves, then cut each half into halves again to yield four large wedges. You can make eight smaller wedges per potato if preferred—just keep pieces similar in size for even cooking.
- Boil the wedges in salted water until al dente—cooked through but still with a slight bite.
- Drain, pat dry, and let the wedges cool slightly so they hold their shape when seasoned.
- Season with sea salt, freshly ground black pepper, freshly crushed cumin and coriander seeds, and red chili powder.
- Toss the wedges so they’re evenly coated in the spice mix, then set aside briefly to let the flavors meld.
- Heat a grill pan or skillet and add butter or olive oil. Place the spiced wedges on the hot surface and grill until golden brown on all sides, turning occasionally to achieve even charring.
- Just before serving, sprinkle amchur (dry mango powder) or chaat masala for a tangy finish, and toss with finely chopped fresh cilantro. Serve immediately while hot and crisp.
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Recipe
Indian Spiced Grilled Potato Wedges | Masala Grilled Potato Wedges
Ingredients
- 2 medium-size potatoes
- sea salt to taste
- ⅓ teaspoon black pepper freshly ground
- ½ teaspoon cumin seeds freshly crushed
- ½ teaspoon coriander seeds freshly crushed
- ⅓ teaspoon red chili powder
- 2 tablespoon butter or olive oil
- ¼ teaspoon amchur/dry mango powder or chaat masala powder
- 1 teaspoon fresh cilantro/coriander leaves finely chopped
Instructions
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Wash, peel, and cut each potato into 2 lengthwise halves. Cut each half into 2 again so you have 4 large wedges. You may cut into 8 pieces per potato if you prefer smaller wedges—keep sizes consistent for even cooking.
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Boil potatoes in salted water until al dente—cooked through but with a slight bite left.
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Drain, pat dry, and let the wedges cool slightly to help them hold together when seasoned and grilled.
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Season with salt, freshly ground black pepper, freshly crushed cumin and coriander seeds, and red chili powder.
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Toss the wedges so they’re evenly coated, then heat a grill pan with butter or oil. Grill the wedges until golden brown on all sides, turning to achieve even color and crispness.
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Finish with a sprinkle of amchur or chaat masala and chopped cilantro. Serve hot.
Nutrition Disclaimer:
Nutrition information is an estimate only. Actual values vary by ingredients and brands used. For exact nutrition details consult a registered dietitian or use a nutrition calculator.