Potato Wedges | Lonumedhu

Potato Wedges


The best type of potato wedges is those that are super crunchy on the outside but as soft as clouds on the inside. This is just the recipe for that.

For deep frying our potato wedges, we have used Ondoliva Olive Pomace Oil, provided to us by one of our partners, Sosun Fihaara. The Ondoliva Olive Pomace Oil has a smooth taste and is light and delicate. This specific one is recommended for cooking and deep frying, which is perfect for this recipe as it leaves no oily taste after deep frying.


Serving size: 2-3



To boil the potatoes

  • 5 medium sized potato
  • 2 cups water
  • 1 tsp salt

To season the potatoes

  • ¼ cup corn flour
  • ½ tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp rosemary
  • ½ tsp salt
  • 2 tsp tomato sauce
  • 3 tbsp water

For frying

  • 1 ½ cups Ondoliva Olive Pomace Oil

For the dip

  • ¼ cup mayonnaise
  • 2 tbsp chili sauce
  • ¼ tsp black pepper powder
  • ¼ tsp dried mixed herbs



  1. Wash the potatoes and cut the potatoes into halves (leave the skin on). Then cut each half into 3 or 4 wedges and wash again.
  2. Into a pot, add water and salt and boil the potatoes on high heat for 6 or 7 minutes. Remove, strain and keep aside.
  3. Now onto making the seasoning. Mix all the ingredients in a bowl and add the boiled potatoes and coat well.
  4. Add Ondoliva Olive Pomace Oil into a frying pot. Fry the wedges on medium heat for 6 or 7 minutes or until golden brown.
  5. Lastly, make the dip by mixing together mayonnaise, chili sauce, black pepper powder, and dried mixed herbs in a small bowl. Serve the potato wedges with the dip on the side.
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