XXL Sri Lankan-Style Potato Wedges with a crispy spice and rice coating. Serve these vegan, curry leaf-topped potato wedges with your favourite dips.
A fast and easy side dish to serve alongside your favourite burgers, pasta dishes and pizza.
The whole affair of making your own Sri Lankan roasted curry powder is heady and delectable. Traditional blends are made up of whole spices which are dry roasted until toasty. Sometimes toasted raw rice is goes in for amazing depth of flavour.
Indeed, each recipe will vary from home to home but the process is very much the same. My recipe includes: mustard seeds, fennel seeds, cloves, peppercorns, coriander seeds, fenugreek seeds, cinnamon, turmeric, dried chilli and roasted rice.
I call these wedges “Sri Lankan-style” because they’re inspired by the flavours of Sri Lankan curry powder but I do not roast the spices prior to grinding them. The reason for this so the spices do not burn in the very hot oven we require to produce crispy wedges.
This is very much an inauthentic dish but delicious nevertheless! Our staple Saturday night sort of fare alongside a big salad.
Following the rules of Sri Lankan curry powder, I add toasted raw rice for delicious flavour. Incidentally, the ground toasted rice also creates a perfectly crispy coating for each potato wedge. I’ll never make wedges without ground rice again!
Any variety of potato with floury flesh is ideal for potato wedges (what you’d use for a baked potato). In the UK, you can use both King Edward and Maris Piper potatoes. For my US readers, Russet potatoes (Idaho potatoes) are ideal.
In any case, choose spuds with a dry, mealy texture as opposed to waxy as these make for the fluffiest wedges.
I like my potato wedges big. I choose the largest baking potatoes I can find and scrub them clean. It’s best to keep the skins on.
Cut each potato in half lengthways. Each half needs to be halved and then halved again lengthways to create a wedge-like shape.
Grab a large baking tray (non-stick is handy and prevents the potatoes from sticking). Be sure to give the potato wedges enough room so they can brown nicely. If they’re piled on top of each other, they’ll just get soggy.
When I prepare potato wedges for 4 people, I find around 700g potatoes makes for generous side portions. Pre-heat the oven to 200°C/400°F (fan assisted), at least 30 minutes before you start.
Mix in your seasonings and make sure the potatoes are coated in a layer of oil.
Bake the potatoes in a single layer for 40-45 minutes. Toss them around at the halfway mark to make sure they’re cooking and browning evenly.
There could be several reasons why your potato wedges stick to the pan. Here are some of them.
No, I don’t recommend you fry these potato wedges. The recipe has been developed for oven baking. The seasoning is likely to fall off in the oil if you try to deep fry them.
Yes. The seasoning is made with toasted raw rice which gives them a delicious crunch.
Yes, this recipe for Sri Lankan-Style Potato Wedges is suitable for vegetarians and vegans.
Serve these crispy Sri Lankan-style Potato Wedges with your favourite dips (sriracha mayo, tamarind chutney, hot sauce and ranch are all super tasty!).
Other delicious partners for these wedges include burgers, sandwiches, toasties, pizza, pasta, baked beans and salad.
I love to serve my potato wedges with:
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