Frying Wedge Potatoes: Time Guidelines For Deep Fryers

Frying potato wedges is a great way to create a delicious, crispy snack or side dish. The process is simple and can be done in a deep fryer or on a stovetop. The key to getting crispy potato wedges is to fry them twice: the first fry cooks the potatoes through, and the second fry makes them crispy on the outside. The ideal temperature for the oil is between 320°F and 375°F.

How to cut potatoes for frying

There are several ways to cut potatoes for frying, and the method you choose will depend on the type of fries you want to make. Here is a step-by-step guide on how to cut potatoes for classic fries, steak fries, and shoestring fries.

Classicsection Fries:

• Rinse and peel the potatoes. For classic fries, it is recommended to use russet potatoes.
• Cut off a thin slice from the bottom of each potato so that it sits flat on your cutting board.
• Cut the potatoes into slices of your desired thickness. For classic fries, slices between 1/4 to 3/4 inch thick are ideal.
• Stack the slices and cut them into strips of your desired width. For classic fries, a width of 1/4 inch is standard.

Steak Fries:

• Rinse the potatoes and pat them dry. You can leave the skin on for steak fries.
• Cut each potato in half lengthwise and lay them flat on the cut side.
• Hold your knife at an angle and cut down across each potato half to create wedges. The wedges don't need to be perfectly even.
• If the potatoes are very long, you can cut the wedges in half crosswise so they cook faster.

Shoestring Fries:

• Adjust a mandoline to the very fine julienne setting.
• Place the potato onto the mandoline's safeguard, ensuring it is firmly in place.
• Push the potato up and down the mandoline to slice it into shoestrings.
• Soak the shoestring potatoes in ice water for 10 minutes to remove excess starch, then pat them dry.

General Tips for Cutting Potatoes:

• Choose the right type of potato. For classic and steak fries, russet potatoes are ideal due to their high starch content, which results in crispy exteriors. For a creamier fry, Yukon Golds are a good option.
• Keep peeled potatoes submerged in cold water to prevent oxidation and browning while you peel and cut the rest.
• For even-sized fries, use a mandoline-style slicer or a mandoline with cross-cutting teeth.
• Soaking the cut potatoes in cold water before frying helps to remove excess starch and results in crispier fries.

The best oil for frying potatoes

When it comes to choosing the best oil for frying potatoes, there are several factors to consider, including smoke point, flavour profile, and availability. Let's explore the options and find the ideal oil for your fried potato wedges!

Peanut Oil

Peanut oil is a popular choice for frying potatoes due to its high smoke point, which is typically around 450°F (230°C). This means it can handle the high temperatures required for deep frying without breaking down and imparting a burnt flavour to your food. Refined peanut oil has a neutral flavour, allowing the natural potatoey goodness to shine through. It's also readily available in most grocery stores, making it a convenient option. However, it's important to consider any potential peanut allergies when using this oil.

Vegetable Oil

Vegetable oil, such as canola oil, is another option for frying potatoes. It has a lower smoke point compared to peanut oil and may not be ideal for deep frying at high temperatures. Additionally, some people find that canola oil imparts an unwanted flavour to their food. However, it is a common option that you likely already have on hand.

Other Options

If you're looking for a healthier alternative, consider using avocado oil or coconut oil, which have higher smoke points. You can also experiment with oils like olive oil or grapeseed oil, but keep in mind their smoke points and flavour profiles may not be ideal for deep frying. For a unique flavour, you can try beef tallow, which was commonly used for deep frying in the past and gives potatoes a rich, meaty flavour. However, it has a lower smoke point and can be difficult to source.

The ideal temperature for frying potatoes

A deep fryer is designed to operate at a temperature of at least 360°F. If the oil is too cold, it won't create a crispy exterior, and the potatoes will be soggy. If the oil is too hot, the potatoes will burn on the outside and remain uncooked on the inside.

To test if the oil is hot enough, you can drop a small piece of potato or bread into the oil; if it sizzles and turns golden brown within about 60 seconds, the oil is ready. You can also use a candy or kitchen thermometer to check the temperature.

For double-fried potatoes, the first fry should be at a lower temperature of around 320°F to ensure the potatoes are cooked through. The second fry should be at a higher temperature of around 375°F to crisp up the exterior.

How long to fry potatoes for

Frying potato wedges is a simple and tasty way to cook this versatile vegetable. The length of time you need to fry potato wedges depends on the method you choose, the type of potato, and the size of the wedges. Here is a guide to help you achieve the perfect crispy, fluffy wedges.

Preparation

Before frying, you should wash and cut your potatoes into evenly sized wedges. The size of the wedges will depend on the size of the potato, but generally, each potato will yield around 4 to 8 wedges. For even cooking, it's important to ensure that the wedges are of a similar thickness. You can choose to peel the potatoes or keep the skin on, but make sure to remove any dirt by scrubbing the potatoes with a brush under running water.

Deep Frying

Deep frying is a popular method for cooking potato wedges, resulting in a crispy exterior and fluffy interior. It is recommended to use a deep fryer or a large, heavy-duty pot for this method. The oil temperature should be maintained at around 350°F or 175°C. Frying at a lower temperature will result in soggy wedges, while a higher temperature will burn the exterior without cooking the interior.

When deep frying, it is best to work in batches to avoid overcrowding the fryer, which can lower the oil temperature. Depending on the size of your wedges, each batch should take between 5 to 10 minutes to cook. For larger wedges, you may need to increase the frying time. The wedges are done when they turn golden brown and crispy.

Double Frying

For extra crispy wedges, you can use the double frying method. This involves frying the wedges at a lower temperature of around 320°F for 10 minutes, which ensures they are cooked through. Then, increase the oil temperature to 375°F and fry the wedges again for 2 to 3 minutes until they are crispy and golden brown.

Air Frying

Air frying is a healthier alternative to deep frying and can result in crispier wedges. Preheat your air fryer according to the manufacturer's instructions. The cooking time will depend on the size of your wedges, but generally, it will take between 16 to 20 minutes at 200°C or 400°F. For even cooking, you may need to shake the basket or turn the wedges halfway through the cooking process.

Oven Baking

Baking potato wedges in the oven is another option, but it may not yield the same level of crispness as frying. Preheat your oven to 220°C or 400°F. Place the seasoned wedges on a baking tray, ensuring they are not overcrowded, and bake for 30 to 35 minutes. Adjust the baking time as needed, depending on the size of your wedges.

Tips for Crispy Wedges

To achieve the crispiest wedges, there are a few additional steps you can take:

• Soak the cut potatoes in cold water for 30 minutes to remove excess starch, which can make them soggy.
• Parboil the wedges before frying to ensure they are cooked through.
• Use flour or cornstarch as a coating before frying to enhance crispness and prevent the spices from burning.
• Choose the right type of potato—russet potatoes are recommended for frying due to their high starch content, resulting in a fluffy interior and crispy exterior.

By following these tips and timing your frying accurately, you can achieve the perfect crispy potato wedges every time!

How to make potatoes extra crispy

Choosing the Right Potato

The type of potato you use can have a big impact on the crispiness of your roasties. The best potatoes for frying are those with a high starch content, such as Russets, Maris Pipers, and Yukon Golds. These varieties will give you a fluffy interior and a crispy exterior.

Soak the Potatoes

Before you cut your potatoes, give them a good scrub with a brush to remove any dirt. Then, cut the potatoes into wedges of a similar size to promote even cooking. Add the cut potatoes to a bowl of cold water and leave them to soak for at least 30 minutes, or even up to 24 hours if you're planning ahead. This process helps to remove excess starch from the potatoes, which will make them crisp up beautifully in the fryer.

Double Fry

The double fry method is key to achieving extra crispy potatoes. First, fry the potatoes at a lower temperature of around 320°F for about 10 minutes. This ensures that the potatoes are cooked through. Then, turn up the heat to 375°F and fry the potatoes again for 2-3 minutes until they are crispy and golden brown.

Season Generously

Seasoning is, of course, essential to a tasty fry. Season your potatoes generously with seasoned salt and kosher salt immediately after removing them from the oil. Toss the potatoes to ensure they are evenly coated in the seasoning.

Other Tips

• Cut the potatoes into wedges of a uniform size to ensure even cooking.
• Dry the potatoes thoroughly with a clean kitchen towel after soaking and before frying.
• Fry the potatoes in batches to keep the oil temperature high.
• Experiment with different seasonings to find your favorite flavor combinations.
• Parboiling potatoes is essential if you are frying, but not if you are baking or air frying.

Frequently asked questions