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Deep Fried Potato Wedges

bettyskitchen's picture
In this video, Betty demonstrates how to make Deep-Fried Potato Wedges. These are Russett potatoes that are boiled in water and chilled overnight, and then cut into wedges for deep-frying.
  Russet potatoes 5 Medium, boil
  Salt 1 Teaspoon (Boiled in salt water)
  Water 3 Cup (48 tbs)
  Peanut oil 2 Cup (32 tbs) (For deep frying)
  Sea salt 1 Teaspoon

1. In a large pot pour water and boil the potatoes along with salt.
2. Boil and cook for 25 minutes or until fork tender.
3. Once done drain and cool to room temperature.
4. Cover them and let it cool in the refrigerator overnight.
5. Cut each one in half lengthwise and then cut them into equal wedges you should get 30 wedges.
6. Preheat peanut oil to 350 degrees in a large pan; fry the potatoes wedges into batches until crisp and brown.
7. Place the fried potatoes on paper towel and drain the excess oil.
8. Season with sea salt.

9. Serve with ketchup.

Things You Will Need
Large pot
Frying pan / pot

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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