Just when you thought potatoes couldn’t get any better, along comes this recipe for fried potato wedges that’s sure to knock your socks off. Perfectly crispy on the outside, fluffy on the inside, and seasoned to perfection, these wedges are a game-changer for any meal.
Why This Recipe Works
- The double-fry method ensures each wedge is crispy on the outside and tender on the inside.
- Seasoning the wedges right after the first fry allows the flavors to penetrate deeply.
- Using russet potatoes, known for their high starch content, guarantees that perfect fluffy interior.
Ingredients
- 4 large russet potatoes, cut into wedges
- 2 cups vegetable oil, for frying
- 1 tsp salt, plus more to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
Equipment Needed
- Large deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
- Large mixing bowl
Instructions
Step 1: Prep Your Potatoes
Start by washing your russet potatoes thoroughly to remove any dirt. Cut each potato into 8 even wedges. Soak the wedges in cold water for at least 30 minutes to remove excess starch, which helps in achieving that ultimate crispiness. Tip: Changing the water once during soaking can remove even more starch.
Step 2: First Fry for Perfect Texture
Heat your vegetable oil in a deep fryer or heavy-bottomed pot to 325°F. Drain the potato wedges and pat them dry thoroughly. Fry in batches for about 5 minutes until they’re soft but not browned. Remove with a slotted spoon and let them rest on paper towels. Tip: Don’t overcrowd the pot to ensure even cooking.
Step 3: Season While Hot
While the wedges are still hot, sprinkle them with salt, garlic powder, paprika, and black pepper. Toss gently to coat evenly. This step is crucial as the heat helps the seasoning stick better and infuse the wedges with flavor.
Step 4: Second Fry for Crispy Goodness
Increase the oil temperature to 375°F. Fry the wedges again in batches for another 3-4 minutes until golden brown and crispy. Remove and drain on fresh paper towels. Tip: Keep an eye on them to prevent burning, as they can go from golden to dark quickly.
Step 5: Serve Immediately
Serve your fried potato wedges hot with your favorite dipping sauces. They’re best enjoyed right out of the fryer when they’re at their crispiest.
Tips and Tricks
For those looking to elevate their fried potato wedges game, consider these advanced tips. First, experimenting with the soaking time can alter the texture; longer soaks yield crispier results. Second, adding a tablespoon of vinegar to the soaking water can further enhance crispiness. Lastly, for an extra flavor kick, toss the fried wedges with grated Parmesan cheese or fresh herbs right after the second fry.
Recipe Variations
- Spicy Wedges: Add cayenne pepper or chili powder to the seasoning mix for a spicy version.
- Cheesy Wedges: Sprinkle with cheddar or mozzarella cheese during the last minute of the second fry, then broil for a melty finish.
- Herbed Wedges: Mix in dried rosemary, thyme, or oregano with the seasoning for an aromatic twist.
Frequently Asked Questions
Q: Can I bake these wedges instead of frying?
A: Absolutely! While frying gives the best crispiness, you can bake the wedges at 425°F for about 25-30 minutes, flipping halfway through. They’ll be healthier but slightly less crispy.
Q: How do I store leftovers?
A: Store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to bring back some of the crispiness.
Q: Can I use sweet potatoes instead?
A: Yes, sweet potatoes make a delicious alternative. Just note that they may cook faster and have a different texture, so keep an eye on them during frying.
Summary
These fried potato wedges are the perfect blend of crispy and fluffy, with a seasoning that’s sure to please. Whether as a side or a snack, they’re bound to be a hit.