Wash potatoes well and scrub them with a brush to remove dirt and mud.

Cut each potato to 2 parts. Then cut each part to 3 to 4 wedges depending on the size of your potatoes. Each potato can give you 6 to 8 wedges.

Add them to a bowl filled with cold water. Rest them for 30 mins. To speed up the process, you may rinse the wedges a few times in fresh cold water and soak for 15 mins.

Meanwhile prepare the seasoning. To a small mixing bowl, add all the herbs, garlic powder, onion powder, red chilli powder and flour. Mix and taste test. Add more salt if needed. Keep this aside.

Preheat the oven to 220 C or 400 F for at least 15 mins. Line a baking tray.

Drain off the water completely & wipe dry with a kitchen towel. I let mine air dry instead.

Add them to a bowl, pour oil and mix them well. Then add all the seasonings and mix well to coat all of the seasoning.

Place the potato wedges on the baking tray with the skin side down.

Bake them in a preheated oven for 30 to 35 minutes or until crisp and golden. Adjust the baking time as needed depending on the size of the wedges.

Serve potato wedges straight out of the oven.

Preheat your air fryer as mentioned in the manual.

Drain the water completely from the wedges and add 1 tablespoon oil. Coat them well.

Add all of the seasonings and flour. Mix everything well. If the seasoning is too dry you may sprinkle just a tbsp of water. Spread them in the air fryer basket.

Air fry them at 200 C or 400 F for 16 to 20 mins depending on the size of the wedges. After 8 to 9 minutes, shake them gently and continue to air fry. Alternately you can also air fry them on the fries setting and towards the end air fry at 200 C or 400 F until crisp.

Bring water to a rolling boil in a large pot and add salt.

Add the potatoes to the boiling water and cook until they are half done. Drain them immediately.

Cool them completely. Then add all the seasoning and flour. Gently coat them. Sprinkle little water to coat the seasoning and the flour evenly all over the wedges. All of the dry ingredients should coat the potatoes well and should not be dry.

Heat oil in a deep kadai. When the oil is medium hot, drop the wedges one after the other to the hot oil.

Fry on a medium high flame until lightly golden. Remove them to a colander. Finish frying all of these once.

Then refry in batches. Regulate the flame to medium and fry until crisp and golden.

Remove crisp potato wedges to a colander and serve them hot with your favorite dip.