Craving something crispy, comforting, and utterly delicious? These Deep Fried Potato Wedges are just the thing. Perfectly seasoned and golden brown, they’re an irresistible side dish or snack.

If you have a deep fryer (or even if you don’t), these wedges are simple to prepare and a super-frugal side dish. Whether you’re planning a family dinner or hosting a game-day feast, this recipe will surely be the highlight.

Prep Time:20

Cook Time:10

Total Time:30

Equipment

Large, heavy-duty pot or deep fryer
Slotted spoon
Paper Towels
Mixing Bowls

Ingredients

4 large russet potatoes
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper optional, for added heat
salt to taste
black pepper to taste
vegetable oil, peanut oil, or canola oil for frying

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Instructions

Prepare the Potatoes. Wash the potatoes thoroughly under running water and pat them completely dry with paper towels. Cut each potato in half lengthwise. Then, slice each half into 3-4 wedges, making sure each piece is of similar thickness to promote even cooking.
Prepare the Dry Mix. In a large mixing bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), a generous pinch of salt, and a few grinds of black pepper. Stir the mixture until well blended.
Heat the Oil. Fill a large pot or deep fryer with enough oil to submerge the potato wedges, about 2-3 inches deep. Heat the oil over medium heat to 350°F (175°C). Test the oil's readiness by dropping a small piece of bread into the oil; if it sizzles and turns golden brown within about 60 seconds, the oil is ready.
Bread. Take each potato wedge and cover it in the flour mixture until it's coated evenly. Shake off any extra flour.
Fry. Carefully place a few coated wedges into the hot oil. It's better to fry them in batches to make sure they aren't too close together. This helps to keep the oil's temperature high and the wedges crispy. Each batch should take about 6-8 minutes or until they're golden brown and crispy. Keep checking the wedges with a slotted spoon to make sure they aren't sticking together.
Drain and Serve. Use the slotted spoon to take out the wedges from the oil and put them on a plate covered with paper towels to remove extra oil. You can add some more salt to the hot wedges if you like. Serve them hot and crispy with your preferred dipping sauce right away.

Notes

Try using russet potatoes, as they are best for frying due to their high starch content, which results in a fluffy interior and crispy exterior.

To make your wedges extra crispy, you can soak the potatoes in cold water for half an hour, then dry them and dredge them in flour to help remove excess starch.

It’s important to slice the potatoes consistently into wedges to make sure are evenly cooked. Try to make each wedge the same thickness.

Coat each wedge thoroughly in the seasoned flour mix to make sure a full flavor in every bite.

To customize your wedges, experiment with different seasonings. The combination of paprika, garlic powder, onion powder, and a pinch of cayenne pepper is tasty, but you can add your favorite herbs and spices.

If you want, you can also add some grated Parmesan cheese or fresh herbs to the flour mixture.

Nutrition

Servings: people

Calories: 457kcal

Author: Katie

More Tips:

After washing the potatoes, dry them completely with a towel to prevent the oil from splattering dangerously when frying.

Keep the oil temperature at around 350°F or 175°C. If the oil is too hot, the wedges will burn on the outside while remaining uncooked on the inside. If it’s too cold, the wedges will end up soggy. You can check the oil temperature using a kitchen thermometer.

Once you’re done frying, place the wedges on paper towels to get rid of any excess oil to help keep them crispy for a longer time.

Serving Suggestions

These pair well with fried shrimp, buttermilk chicken tenders, cajun ranch, southern coleslaw, or fruit salad.

About the Ingredients

Here are some simple ingredient swaps that you can try for your deep-fried potato wedges recipe:

Potatoes: If you like your wedges to be creamier, go for Yukon Gold potatoes instead of russet ones.
All-Purpose Flour: To make your wedges extra crispy and gluten-free, use cornstarch or rice flour instead of all-purpose flour.
Vegetable Oil: For a healthier option, consider using avocado or coconut oil instead of vegetable oil. They also have a higher smoke point.
Paprika: For a smokier flavor, use smoked paprika instead of regular paprika. If you like your wedges spicier, add chili powder. Look for larger supermarkets or specialty spice shops. Online retailers are also good sources for this type of specialty spice.

Remember that these substitutions can change the taste and texture of your potato wedges, so don’t be afraid to experiment to find your favorite combination!

T-Fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Easy Clean, Temp Control, Digital Timer, Oil Filtration, Dishwasher Safe Parts Godinger Mixing Bowls with Lids, Plastic Nesting Bowls Set, Food Storage Bowls, Microwave Safe Mixing Bowl Set, 3 Bowls 3 Lids Mercer Culinary M22608 Millennia Black Handle, 8-Inch, Chef’s Knife

Storage Instructions

To store the cooled wedges, put them in an airtight container, wrap them tightly in aluminum foil or plastic wrap, and refrigerate them for 3-5 days. You can reheat them in the oven or air fryer.

If you want to freeze the wedges, fry them partially until they’re cooked but not browned, then cool them and freeze them on a baking sheet lined with parchment paper.

Then, transfer them to a freezer-safe bag or container and store them for up to 3 months. When you’re ready to eat, you can fry them straight from frozen until they’re golden and crispy.

To save time, you can slice and soak the potatoes in water for up to 24 hours before cooking them. This step also helps remove excess starch, resulting in crispier wedges.

You can prepare the seasoned flour mixture and store it in an airtight container until you’re ready to dredge the potato wedges.

An easy, frugal side dish. Enjoy!

2 Comments

Anonymous says:

January 28, 2025 at 4:43 pm

cook time will vary!

1. HC Farmhouse says:
  
  January 29, 2025 at 3:27 am
  
  You’re absolutely right! Cook time can vary depending on the size of the wedges and the temperature of the oil. It’s always a good idea to keep an eye on them and fry until they’re golden brown and crispy. Thanks for stopping by!

4 from 1 vote

Deep-Fried Potato Wedges