Fingerlicking potato wedges from Cooking Like Mummyji: Real Indian Food from the Family Home (page 199) by Vicky Bhogal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Devilish butter chicken ; Ten-second yoghurt and mint chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on April 04, 2020

    These were nice but not really next level. The cooking method (parboiling in skins before slicing up and finishing in oven) didn't give me noticeably different results to what I usually do for potato wedges which is just slicing them up and doing them in the oven directly. Maybe a bit fluffier but not hugely. The spices were nice but not oustanding - however I didn't have pomegranate seed powder so had to just double the quantity of amchur.

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