Potato Wedges and Tartar Sauce

About Potato Wedges and Tartar Sauce

Ingredients

• Medium potatoes, peeled and parboiled 5
• Oil 2 tbsps + to grease
• Salt to taste
• Garlic cloves, finely chopped 3
• Black pepper powder 1 tsp
• Red chilli flakes 1 tsp
• Spring onions, finely chopped 2 to 3
• Tartar sauce
• Mayonnaise 1 cup
• Onion, finely chopped 2 tbsps
• Lemon juice 2 tsps
• Salt to taste
• Black pepper powder to taste
• Pickled gherkins 2 tbsps

How to Make Potato Wedges and Tartar Sauce (Stepwise Photos)

Method

1. Preheat oven to 200º C. Grease a baking tray with some oil.
2. Halve the potatoes and further cut each half into 3 wedges. Place them neatly on the greased baking tray. Drizzle 1 tbsp oil and sprinkle some salt over the potato wedges.
3. Sprinkle garlic and black pepper powder over them. Keep the tray in the preheated oven and bake for 20 minutes.
4. Flip the wedges, sprinkle chilli flakes and salt, and brush 1 tbsp oil on them. Put the tray back in the oven and bake for another 10 minutes.
5. Garnish with spring onions and serve.
6. To make Tartar sauce, take mayonnaise in a bowl, add onion, lemon juice, salt and black pepper in a bowl.
7. Strain and wash the pickled gherkins, chop them and add to the mayonnaise mixture and mix well. Transfer into a bowl and serve with the potato wedges.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps