Deep Fried Potato Wedges
Soft, fluffy potatoes tucked in a perfectly spiced golden crust. Deep frying and the right blend of seasoning turns a humble veggie into a star.
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
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
Calories: 457kcal | Carbohydrates: 86g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 15mg | Potassium: 985mg | Fiber: 7g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 45mg | Calcium: 38mg | Iron: 5mg
Servings: 4 people
Calories: 457kcal