Making Perfect Wedges Using Your Deep Fryer

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 and dips. The key to making perfect potato wedges is to ensure they are crispy on the outside and soft on the inside. This can be achieved by using the right type of potatoes, preparing them correctly, and cooking them at the right temperature.

How to cut potatoes for wedges

To make potato wedges, start by washing the potatoes thoroughly under running water to remove any dirt. You can peel the potatoes if you prefer, but it's not necessary. Cut each potato lengthwise into halves or quarters, depending on the size. Then, cut each piece into 3-4 wedges, making sure each wedge is of similar thickness to promote even cooking. Try to make each wedge the same thickness, as this will ensure they cook evenly. You can also get creative with the shape and cut the potatoes into waffle, crinkle, or curly shapes.

For extra crispy wedges, you can soak the cut potatoes in cold water for about 30 minutes to help remove excess starch. Then, pat them dry with paper towels or let them air dry before proceeding with your chosen recipe.

How to prepare the oil for deep frying

Preparing the oil for deep frying is a crucial step in making perfect wedges. Here's a step-by-step guide:

Choose the Right Oil:

Start by selecting an oil with a high smoke point, preferably above 400°F (204°C). Some good options include peanut oil, canola oil, avocado oil, safflower oil, soybean oil (often labelled as vegetable oil), and olive oil (refined versions are better). These oils are less likely to burn and produce smoke, which can negatively affect the flavour of your wedges.

Amount of Oil:

Fill your deep fryer or large pot with enough oil to completely submerge the potato wedges. Typically, you'll need about 2-3 inches (5-7 cm) of oil.

Heat the Oil:

Heat the oil over medium heat to 350°F (175-180°C). This is the ideal temperature range for deep frying. Test the oil's readiness by dropping a small piece of bread into it. If the bread sizzles and turns golden brown within about a minute, the oil is ready. You can use a kitchen thermometer to monitor the temperature.

Avoid Overheating:

Be careful not to overheat the oil. If it's too hot, the wedges will burn on the outside while remaining uncooked on the inside. Overheating can also be dangerous as it may start a fire.

Fry in Batches:

Once the oil is ready, carefully place a few coated wedges into the hot oil. Fry the wedges in batches to maintain the oil's temperature and ensure crispiness. Each batch should take about 5-8 minutes, depending on the size of your wedges.

Drain and Serve:

Use a slotted spoon to remove the wedges from the oil and place them on a plate lined with paper towels to absorb excess oil. This step helps keep your wedges crispy. Serve them hot with your favourite dipping sauce!

How to prepare the dry mix for seasoning

Preparing the dry mix for seasoning is a crucial step in making delicious, crispy, and perfectly-seasoned potato wedges. Here's a detailed guide on how to prepare the dry mix for your wedges:

Ingredients:

• Flour: Use 2 cups of all-purpose flour or 2 tablespoons of cornstarch, rice flour, or wheat flour, depending on your preference. The flour helps to absorb moisture and creates a crispy coating.
• Spices: The key spices are paprika, garlic powder, onion powder, and cayenne pepper (optional). You'll need about 1 tablespoon of paprika, 1 teaspoon each of garlic and onion powder, and a pinch of cayenne for a subtle kick. You can adjust the amounts to your taste preference.
• Salt and Pepper: Add a generous pinch of salt and a few grinds of black pepper to enhance the flavour.
• Optional Add-Ins: For extra flavour, you can include grated Parmesan cheese or fresh herbs like parsley or dill.

Mixing Instructions:

• Combine all the ingredients in a large mixing bowl: Add the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. You can also add any optional ingredients you've chosen.
• Mix thoroughly: Use a whisk or a fork to blend the ingredients until they are well combined and evenly distributed.
• Taste and adjust: Before coating the potatoes, it's a good idea to taste the mixture and adjust the seasoning to your preference. You can add more salt, pepper, or a pinch of your favourite herb or spice.
• Store in an airtight container (optional): If you're preparing the mix ahead of time, store it in an airtight container until you're ready to coat and fry the potato wedges.

Once you've prepared the dry mix, you can proceed with coating the potato wedges as described in the previous response. Remember to shake off any excess flour before carefully placing the coated wedges into the hot oil for frying. Enjoy your delicious, crispy potato wedges!

How to bread the potato wedges

To bread the potato wedges, you will need to prepare a dry mix of flour and spices. The exact measurements and spices can vary depending on your preference, but here is a general guide:

For the dry mix, combine 2 cups of all-purpose flour with 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, a generous pinch of salt, and a few grinds of black pepper. You can also add ¼ teaspoon of cayenne pepper for some heat. Mix the ingredients until they are well blended.

Before coating the potato wedges, make sure they are thoroughly dried after washing. Cut each potato in half lengthwise, then slice each half into 3-4 wedges, ensuring each piece is of similar thickness for even cooking. Take each potato wedge and cover it with the flour mixture until it is evenly coated. Shake off any excess flour.

If you want to add more flavour to your wedges, you can dip the potato slices in milk or beaten egg before coating them with the flour mixture. For an extra crispy texture, you can also try soaking the potatoes in cold water for half an hour, then drying and dredging them in flour to remove excess starch.

Finally, when frying, do so in batches to avoid overcrowding, which will help maintain the oil's temperature and ensure crispy wedges. Fry each batch for about 6-8 minutes or until they are golden brown and crispy.

How to fry the potato wedges

How to Fry Potato Wedges

Preparation

Start by washing your potatoes under running water and scrubbing them with a brush to remove any dirt. You can peel the potatoes if you prefer, but it's not necessary. Cut each potato lengthwise into halves, then slice each half into 3-4 wedges, making sure each wedge is of similar thickness to ensure even cooking.

Dry Mix

In a large mixing bowl, combine flour, spices, and seasonings of your choice. For a basic mix, you can use paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir the mixture until well blended. You can also add corn flour or corn starch to make your wedges extra crispy.

Oil

Fill a large pot or deep fryer with enough oil to submerge the potato wedges. Vegetable oil, peanut oil, canola oil, avocado oil, or coconut oil are common choices. Heat the oil to around 350°F-375°F (175°C-190°C).

Coating

Dip the potato wedges in milk or egg, then shake them in the flour mixture until they are evenly coated. Make sure to shake off any excess flour.

Frying

Carefully place the coated wedges into the hot oil. Fry in batches to maintain the oil's temperature and ensure crispy wedges. Each batch should take about 5-8 minutes or until they are golden brown. Use a slotted spoon to check that the wedges aren't sticking together and to remove them from the oil.

Drain and Serve

Place the fried wedges on a plate covered with paper towels to absorb excess oil. Sprinkle with additional salt to taste, and serve immediately with your favorite dipping sauce.

Tips

• Russet potatoes are recommended for frying due to their high starch content, resulting in a fluffy interior and crispy exterior.
• Soaking the potatoes in cold water for 30 minutes to an hour before frying helps remove excess starch and results in crispier wedges.
• For extra crispy wedges, dry the potatoes completely with a towel before coating and frying.
• Maintain the oil temperature to ensure the wedges cook through. If the oil is too hot, the wedges will burn on the outside and remain uncooked inside; if it's too cold, the wedges will be soggy.
• Fry the wedges in small batches to ensure even cooking and to avoid overcrowding the fryer or pot.
• Flip the wedges during cooking to ensure both sides are crispy and evenly cooked.
• Serve immediately for the best texture and flavor.

Frequently asked questions