Potato Wedges.

Potato Wedges 

Peel and wash the potatoes in plenty of water. Cut them into wedges. Makes about 8 pieces lengthwise of each potato. Wipe the potatoes in a thick towel to remove all traces of water and the potatoes dry up a bit.

Heat plenty of oil in a thick bottomed kadai to smoking hot. Lower the temperature to medium. Wait for a few minutes and then add in the potato wedges one by one into the hot oil. Do not overcrowd the kadai. There should be enough place for the potatoes to get cooked evenly. Keep mixing them with a spatula to ensure equal frying of the potatoes. 

The potatoes should become crisp from outside and remain a bit soft inside. Strain with the spatula and put them on a absorbent paper to remove excess oil. 

Repeat the procedure with remaining potato wedges. Once the wedges are all done, put all of them in large deep vessel. Sprinkle some chilly powder and salt on them and keep tossing all the wedges till they are evenly coated on all the potatoes. Serve as an appetizer.