Crispy Potato Wedges with Garlic Chicken & Mushroom Stir-Fry
Description
This hearty plate brings together golden, oven-crispy potato wedges with a savory garlic chicken and mushroom stir-fry. The potatoes are seasoned until crunchy on the outside and fluffy inside, while tender chicken strips are quickly sautéed with earthy mushrooms, garlic, and herbs for a rich, comforting flavor. It’s a balanced, satisfying meal that works perfectly for weeknight dinners or casual entertaining.
Time Breakdown
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 2–3 people
Ingredients
For the Crispy Potato Wedges
4 medium potatoes, scrubbed and cut into wedges
3 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp dried oregano or mixed herbs
Salt & black pepper, to taste
For the Garlic Chicken & Mushroom Stir-Fry
400 g boneless chicken breast, sliced into strips
200 g mushrooms, sliced (button or cremini)
2 tbsp olive oil or butter
4 garlic cloves, finely chopped
1 small onion, sliced (optional)
1 tsp soy sauce or Worcestershire sauce
½ tsp black pepper
½ tsp chili flakes (optional)
Salt, to taste
Fresh parsley or coriander, chopped (for garnish)
Instructions
Make the Crispy Potato Wedges
Preheat oven to 220°C (430°F).
Place potato wedges in a bowl and toss with olive oil, paprika, garlic powder, herbs, salt, and pepper.
Arrange in a single layer on a baking tray (skin side down if possible).
Bake for 25–30 minutes, flipping halfway, until deep golden and crispy.
Prepare the Garlic Chicken & Mushroom Stir-Fry
Heat olive oil or butter in a large pan over medium-high heat.
Add chicken strips, season with salt and pepper, and cook for 4–5 minutes until lightly golden.
Add garlic and onion (if using) and sauté for 1 minute until fragrant.
Add mushrooms and cook for 5–7 minutes, stirring, until soft and slightly caramelized.
Stir in soy sauce (or Worcestershire) and chili flakes.
Taste and adjust seasoning. Remove from heat and garnish with fresh herbs.
Serving Suggestions
Serve the crispy wedges alongside the garlic chicken & mushrooms on one plate.
Add a dollop of garlic yogurt sauce or mayo on the side for dipping.
Pair with a fresh green salad or steamed vegetables for balance.
Tips for Best Results
Soak potato wedges in cold water for 20 minutes before baking for extra crispiness.
Don’t overcrowd the pan when cooking chicken—this helps achieve a nice sear.
Question & Answer
Q: Can I make this dish in one pan instead of the oven?
A: Yes! Pan-fry the potato wedges in shallow oil over medium heat until golden and tender, then set aside and cook the chicken and mushrooms in the same pan.
Q: Can I use chicken thighs instead of breast?
A: Absolutely. Chicken thighs stay juicier and add more flavor—just cook them a little longer.
Q: Is this dish freezer-friendly?
A: The chicken and mushrooms freeze well, but the potato wedges are best enjoyed fresh for maximum crispiness.