Fried Potato Wedges Recipe

Potatoes: The main ingredient, cut into wedges to get that perfect crispy edge and soft inside.

Vegetable oil: Used for frying the wedges until golden brown and crunchy.

Salt: Adds flavor and brings out the natural taste of the potatoes.

Black pepper: Gives a little kick and enhances the overall seasoning.

One of the most important steps in making these crispy fried potato wedges is frying them in batches. Here’s why that matters and how to do it right:

When you put too many potato wedges in the hot oil at once, the temperature drops quickly. That means instead of getting crispy and golden, they can turn soggy and greasy. To avoid this, fry just a few wedges at a time. This keeps the oil hot enough to cook each wedge perfectly.

Here’s a simple way to handle frying in batches:

1. Heat your vegetable oil over medium-high heat until it’s hot but not smoking.
2. Carefully add a handful of potato wedges to the pan, making sure they don’t touch each other too much.
3. Let them cook for about 5 to 7 minutes without moving them too much, so they get that nice golden crust.
4. Use a slotted spoon or tongs to take them out and place them on paper towels to soak up extra oil.
5. Repeat with the next batch until all wedges are cooked.

Doing it this way makes the wedges crispy on the outside and soft inside, which is exactly what you want. Plus, it helps keep the oil clean and fresh for each batch.

When I first tried this, I was impatient and threw all the wedges in at once. The result was a soggy mess! Now, I always remind myself to take it slow and fry in smaller groups. It’s a little extra work but totally worth it for that perfect crunch. Also, using paper towels to drain the wedges helps keep them from getting greasy, which makes eating them way more enjoyable.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, including more fiber and vitamins.

• potatoes - Substitute with parsnips: Parsnips provide a unique, slightly sweet and nutty flavor, and they can be fried similarly to potatoes.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried wedges.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile compared to regular table salt.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor with the addition of garlic, enhancing the taste of the wedges.

• black pepper - Substitute with white pepper: White pepper offers a milder flavor and a slightly different heat profile, which can be a nice variation.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, making the wedges more flavorful and slightly hot.

• Allow the potato wedges to cool completely at room temperature. This prevents condensation, which can make them soggy.
• Transfer the cooled wedges to an airtight container or a resealable plastic bag. For extra protection, you can wrap them in aluminum foil before placing them in the container.
• If you plan to store them for more than a day, consider using a vacuum sealer to remove as much air as possible, which helps maintain their crispiness.
• Label the container with the date so you can keep track of how long they've been stored.
• Place the container in the refrigerator if you plan to consume the wedges within 3-4 days. For longer storage, put the container in the freezer, where they can last up to 2 months.
• When you're ready to reheat, preheat your oven to 400°F (200°C). Spread the wedges on a baking sheet in a single layer to ensure even reheating.
• Bake the wedges for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until they are hot and crispy again.
• For an extra crispy texture, you can also reheat the wedges in an air fryer at 375°F (190°C) for about 5-7 minutes.
• Avoid microwaving the wedges, as this can make them soggy and less enjoyable.

• Preheat your oven to 375°F (190°C). Spread the leftover potato wedges on a baking sheet in a single layer. Bake for 10-15 minutes until they are heated through and crispy.

• Use an air fryer set to 350°F (175°C). Place the potato wedges in the basket, making sure they are not overcrowded. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the potato wedges in the skillet and cook for 5-8 minutes, turning occasionally until they are hot and crispy.

• Microwave the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note: This method may not retain the crispiness as well as other methods.

• Preheat your toaster oven to 375°F (190°C). Arrange the potato wedges on the toaster oven tray in a single layer. Bake for 10-12 minutes until they are heated through and crispy.

• Frying pan: A large, deep pan to hold the oil and allow the potato wedges to fry evenly.

• Knife: A sharp knife to cut the potatoes into wedges.

• Cutting board: A sturdy surface to safely cut the potatoes.

• Paper towels: To drain excess oil from the fried potato wedges.

• Tongs: To safely remove the potato wedges from the hot oil.

• Measuring spoons: To measure out the salt and black pepper accurately.

• Mixing bowl: To hold the potato wedges before frying and for seasoning them after frying.

• Stove: To heat the oil in the frying pan.

• Thermometer: Optional, to ensure the oil is at the correct frying temperature.

Preheat the oil: Start heating the vegetable oil while you cut the potatoes to save time.

Uniform wedges: Cut the potatoes into evenly sized wedges to ensure they cook at the same rate.

Batch frying: Fry the potato wedges in batches to avoid overcrowding the pan, which helps them cook faster and more evenly.

Season immediately: Season the potato wedges as soon as they come out of the oil to ensure the salt and black pepper stick better.