Deep-Frying Potato Wedges: A Quick, Crispy Treat

Potato wedges are a delicious snack or side dish that can be made in a deep fryer. They are easy to make and can be customised with different seasonings to suit your taste. The key to getting crispy potato wedges is to parboil the potatoes before frying them. This ensures the potatoes are soft and fluffy on the inside, while still crispy and golden on the outside.

Potato preparation

Ingredients

• 4-5 medium-sized potatoes (russet, Yukon, Maris piper, or red potatoes)
• 1-2 cups of all-purpose flour (or corn starch, rice flour, or wheat flour)
• 1/2-1 teaspoon of red chilli powder or paprika
• 1/4-1/2 teaspoon of black pepper
• 1/2-1 teaspoon of garlic powder
• 1/2-1 teaspoon of onion powder
• 1/4-1/2 teaspoon of cayenne pepper (optional)
• Salt to taste
• Oil for frying (peanut, vegetable, canola, or avocado oil)

Method

• Wash the potatoes thoroughly under running water. You can peel the potatoes or keep the skin on, according to your preference.
• Cut each potato lengthwise into 2 or 3 parts, and then cut each part into 3-4 wedges. The size of each potato wedge should be similar to promote even cooking.
• (Optional) Soak the potato wedges in a bowl of cold water for 30 minutes. This step helps to remove excess starch and results in crispier wedges.
• Drain the water and pat the potatoes completely dry using paper towels or a kitchen towel.
• (Optional) Parboil the potato wedges by adding them to a large saucepan and covering them with water. Bring the water to a boil and cook the wedges until they are partially cooked (al dente). This step ensures that the wedges are soft and fluffy on the inside after frying.
• Drain the water and allow the potato wedges to cool completely.
• In a large mixing bowl, combine the flour and spices. You can adjust the quantities of the spices according to your taste preferences.
• Coat the potato wedges evenly with the flour and spice mixture. Make sure the wedges are thoroughly coated.
• Heat the oil in a deep fryer or a large pot to 350°F (175°C). The oil should be deep enough to submerge the potato wedges.
• Carefully place a few coated wedges into the hot oil, frying them in batches to maintain the oil temperature and ensure crispiness. Fry each batch for 6-10 minutes, or until they are golden brown and crispy.
• Remove the wedges from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
• Sprinkle the wedges with additional salt to taste and serve them hot and crispy with your preferred dipping sauce.

Oil temperature

The ideal temperature for the oil is between 320°F and 375°F (roughly 160°C to 190°C). If the oil is too hot, the wedges will burn on the outside and remain uncooked on the inside. If it's too cold, the wedges will be soggy.

To test if the oil is hot enough, you can drop a small piece of bread into the oil. If it sizzles and turns golden brown within about 60 seconds, the oil is ready.

Potato coating

The coating is a key part of making potato wedges in a deep fryer. It is what gives them their crispy texture and delicious flavour. Here is a detailed, step-by-step guide to achieving the perfect potato coating:

Step 1: Prepare the Potatoes

Start by washing the potatoes thoroughly under running water to remove any dirt. You can choose to peel the potatoes or keep the skin on, depending on your preference. Cut each potato into thick wedges, ensuring they are of similar size and thickness to promote even cooking. A typical medium-sized potato can be cut into 6-8 wedges. Place the cut potatoes into a bowl of cold water and let them soak for about 30 minutes. This step helps remove excess starch and results in crispier wedges.

Step 2: Prepare the Coating Mixture

While the potatoes are soaking, prepare the coating mixture. In a large mixing bowl, combine dry ingredients such as flour (all-purpose, cornstarch, or rice flour), spices (paprika, chilli powder, garlic powder, onion powder, black pepper, cayenne pepper), and herbs (thyme, oregano, basil). You can also add a pinch of salt to enhance the flavour. Mix the ingredients until they are well blended. If you want your wedges to be extra crispy, you can also add an egg dredge to the mixture. Feel free to experiment with different seasonings and spices to create your own unique blend.

Step 3: Coat the Potatoes

After the potatoes have soaked, drain the water and pat them dry with a kitchen towel or paper towels. This step is important to ensure that the coating mixture adheres well to the potatoes. Add the potatoes to the coating mixture and toss gently until they are evenly coated. Make sure the coating mixture gets into all the crevices of the wedges. You can use your hands or a large spoon to mix and coat the potatoes thoroughly. If the mixture is too dry, you can sprinkle a small amount of water or oil to moisten it.

Step 4: Double-Coat (Optional)

For an extra crispy texture, you can double-coat the potatoes. After coating the potatoes with the dry mixture, let them sit for a few minutes, then dip them back into the coating mixture a second time. This step ensures that the coating is thick and will result in an even crispier exterior.

Step 5: Fry the Wedges

Once the potatoes are coated, they are ready to be fried. Heat oil in a deep fryer or large saucepan to the desired temperature (typically around 350°F/175°C). Carefully place the coated wedges into the hot oil, frying them in batches to maintain the oil's temperature and ensure even cooking. Fry the wedges for about 10 minutes or until they are golden brown and crispy. Remove them from the oil and place them on a wire rack or paper towels to drain any excess oil.

Step 6: Season and Serve

After frying, you can season the wedges with additional salt, chilli powder, or your favourite spices. Toss the wedges gently to coat them evenly with the seasoning. Serve the potato wedges hot and crispy with your preferred dipping sauce, such as chilli sauce, garlic yogurt dip, or ketchup. Enjoy!

Frying technique

The key to making crispy potato wedges is to fry them twice. This is known as double frying or double frying and is also used for French fries. The first fry cooks the potatoes through, and the second fry makes them crispy and golden.

Firstly, cut your potatoes into wedges. The size of the wedges is up to you, but they should be of a uniform size so they cook evenly.

Place the wedges into cold water until you are ready to fry. This helps to remove the excess starch from the potatoes. You can also soak the potatoes in water for up to 24 hours before cooking to help remove excess starch and ensure crispier wedges.

Drain the potatoes and dry them thoroughly with a clean kitchen towel.

Heat enough oil in your deep fryer or a large pot to completely submerge the wedges. The oil should be about 2-3 inches deep. Heat the oil to 350°F (175°C). You can test if the oil is hot enough 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.

Fry the wedges in batches. Each batch should take about 6-10 minutes or until they are golden brown and crispy. Frying in batches will prevent the oil's temperature from dropping and ensure the wedges stay crispy. Keep the cooked wedges on a wire rack over a sheet tray to let the excess oil drip off.

Once all the wedges have been fried once, turn the heat up to 375°F and fry them again for 2-3 minutes until crispy and golden brown.

Drain the wedges on a wire rack and season them with salt and your choice of seasonings.

Serve the wedges hot and crispy with your preferred dipping sauce.

Serving suggestions

Potato wedges are a versatile dish that can be served as a snack, appetiser, or side. They are delicious on their own, but also pair well with a variety of dips and mains. Here are some serving suggestions to elevate your potato wedges:

Dips and Sauces

Potato wedges are commonly served with a variety of dips and sauces. Some popular options include:

• Chilli sauce
• Ketchup
• Guacamole
• Honey Roasted BBQ Sauce
• Sour cream
• Chipotle mayonnaise
• Garlic yoghurt dip

Mains

Potato wedges make a great side dish to a variety of mains. Here are some ideas:

• Southern fried chicken
• Battered fish
• Honey Mustard Chicken Thighs
• Slow Cooker Beef Sliders
• Greek Portobello Mushroom Burgers
• Fried shrimp
• Buttermilk chicken tenders
• Cajun ranch
• Southern coleslaw
• Fruit salad

Customisation

You can also experiment with different seasonings to customise your wedges. For example, you can try:

• Dried ranch seasoning
• Paprika
• Smoked paprika
• Chili powder
• Italian seasoning
• Pizza seasoning
• Grated Parmesan cheese
• Fresh herbs

Frequently asked questions