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We hope you got benefit from reading it, now let’s go back to baked spiced potato wedges with garlic bechamel sauce recipe. To cook baked spiced potato wedges with garlic bechamel sauce you only need 18 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Baked Spiced potato wedges with garlic Bechamel sauce:
- Provide for Spiced potato wedges
- You need 3 large potatoes
- Prepare 8 cloves garlic chopped fine
- Get 1 tbsp peri peri powder
- Use few Coriander chopped fine
- Get as required Olive oil for baking
- Get 2 tbsp Salt
- Use for Garlic Bechamel sauce:
- Prepare 1/4 cup flour
- Get 2 tsp unsalted butter
- Provide 500 ml milk
- Prepare to taste Salt
- Prepare 1/2 tsp pepper
- Take 1 onion chopped fine
- Prepare 1/2 tsp mixed herbs
- Take 1 tsp garlic powder
- Prepare for baking:
- Prepare 2 tbsp butter for greasing pan
Steps to make Baked Spiced potato wedges with garlic Bechamel sauce:
- Wash and peel potatoes. Cut them into wedges as shown below.
- In a bowl of boiling water, add the wedges to remove the starch. You will see it float up and settle on top.
- Now transfer the potatoes into cold water. Soak for 5 mins to remove the remaining starch. This process helps to make our wedges extra crispy.
- Remove the wedges from water. Drain onto tissues or kitchen towel until dry.
- On a greased baking tray with butter, place the wedges with gap in between. Add the chopped garlic, coriander and 1 tbsp salt all over. Drizzle olive oil over the wedges. Little quantity is enough.
- Preheat oven to 200 deg Celsius. Place the baking tray into oven and cook for 25-30 mins on 200deg C. Keep a watch to check if they burn. If so remove at an earlier time.
- Now to make the sauce. In a nonstick pan add butter and let it melt. Fry the onions until it browns. Add the flour and let it cook for 2 mins.
- Now add the milk and the salt, pepper, mixed herbs and garlic powder. Mix well. Sauce thickens immediately. Remove from stove.
- Once wedges and baked remove from baking tray. Transfer to a plate. Sprinkle peri peri masala over each wedge. Serve hot with garlic bechamel sauce. Or sauce poured over the wedges.
- Serving suggestion: serve the wedges drenched in sauce in shot glasses when serving a large group.
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