It’s amazing how easy homemade potato wedges can be fried like in a restaurant, ultra crispy on the outside and fluffy on the inside. They stay crispy even when cold. Drizzle them with homemade cheese dip and you’ll be so satisfied. I guarantee you won’t have to spend any more money on store-bought potato wedges.
Potato wedges recipe stays really crispy
Rinse twice -> soak with vinegar water -> drain and dry -> fry twice
- Rinse them 2 times in water to remove the starch. Starch is the main reason that potato wedges don't crisp.
- Soak them in white vinegar water for at least 5 minutes. To prevent the potato wedges from turning to mush and remove enough starch to crisp the wedges.
- Pour off the water and wipe the potatoes dry. The potato wedges must be very dry so they can crisp up after frying.
- First fry at an oil temperature of 160°C/320°F to cook the potato wedges. Second frying at an oil temperature of 200ºC/392°F for crispy and fluffy potato wedges without becoming greasy.
What you need
The varieties with low water and high starch content are suitable for potato wedges, French fries, and mashed potatoes. The types with high water content and low starch content are ideal for boiled or salad.
- Potatoes – Russet potatoes, whites, and Yukon gold are best for frying.
- White vinegar – This is the secret to perfect fries, don’t leave it out. And don’t worry, the potato wedges won’t have a vinegar taste after frying.
- Oil – I recommend using natural flavoring oil such as vegetable, peanut, or canola oil. They can be reused more than 2 times after frying. Just let cool, put it in jars, and store it in the pantry.
How to make stay-crispy potato wedges
- Put the potatoes in a large pot and rinse them twice with water until you can no longer see the starch.
- Soak potatoes in water and white vinegar for at least 5 minutes to prevent potatoes from turning to mush and to move enough starch to crisp wedges.
- Dry the potatoes with a dish towel or paper towel.
- 1st Fry – heat the oil to 160°C/320°F, put the potatoes one by one into the pot from the side. Fry them for 5 to 6 minutes or when a chopstick can be inserted, which means they're cooked.When the oil temperature is ready for frying (160°C/320°F), small bubbles will form around the sticks immediately after they're inserted. This indicates that the oil temperature is sufficient.
- Drain them well on paper towels to soak up oil and moisture. Air dry and cool for 2 to 5 minutes to reduce moisture and increase crispness.
- 2nd Fry – Raise the oil temperature to 200ºC/392°F. Fry them for only 2 to 3 minutes, or when the potato wedges turn a golden brown color and the bubbling subsides, which means they're done. You can transfer them to a cooling rack.When the oil temperature is high ( 200ºC/392°F), the oil appears in lines, which means that the oil has a very high temperature.
Truly worth making
Frying is a very convenient cooking method in home cooking, especially for fried vegetables, whose sweetness is more evident after frying and whose taste is beyond imagination.
The oil used to prepare potato wedges at home is relatively clean and has no oxidation problem. It’s much healthier than oil from the outside. The oil can be reused more than 2 times after frying. No oil is wasted.
SERVE WITH…
It’s a perfect match with…
Crispy Beer-Battered Fish
Oven Spicy Pulled Pork
Baked Buffalo Wings – ULTRA CRISPY!!
Chicken Shawarma Wrap
Baked Ratatouille Recipe – French Vegetable Casserole
Crispy Oven-Baked Panko Chicken Cutlets
Queso Dip (Mexican Cheese Dip)
Watch how to make:
It's amazing how easy homemade potato wedges can be fried like in a restaurant, ultra crispy on the outside and fluffy on the inside. They stay crispy even when cold. Drizzle them with homemade cheese sauce and you'll be so satisfied. I guarantee you won't have to spend any more money on store-bought potato wedges.
Ingredients
- 2 lb 1 kg potatoes, (4 large ones), Note 1
- 4~5 cups canola oil, or vegetable, peanut oil.
- 2 tablespoons white vinegar, Note 2
Instructions
- Wash the potatoes and don't peel the skin. Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (this will give you 8 pieces of each potato).
- Put the potatoes in a large pot and rinse them twice with water until you can no longer see the starch. (Note 3)
- Soak the potatoes with water and white vinegar for at least 5 minutes. (Note 2)
- Dry the potatoes with a dish towel or paper towel. (Note 4)
- Prepare a large pot and pour oil to heat the oil to 160°C/320°F (Note 5).
- 1st Fry – Put the potatoes one by one into the pot from the side. And do it in such a way that no oil is spilled.
- Fry them for 5 to 6 minutes or when a chopstick can be inserted, which means they're cooked.
- Drain them well on paper towels to soak up oil and moisture. Air dry and cool for 2 to 5 minutes to reduce moisture and increase crispness.
- 2nd Fry – This keeps the potato wedges crispy for a long time and doesn't make them greasy. Increase the oil temperature to 200ºC/392°F (Note 6). Fry the potatoes in batches.Fry them for only 2 to 3 minutes, or when the potato wedges turn a golden brown color and the bubbling becomes less. You can put them on a cooling rack.
- Seasoning – Drain well on paper towels or a wire rack and repeat with the remaining potato wedges. Season with a little salt and pepper to add more flavor.
- Serve- the potato wedges with cheese sauce and beer-battered fish for a perfect meal.
Tips & Notes:
1. Russet potatoes, white potatoes and Yukon gold are best for frying. They have low water and high starch content.
2. To prevent the potato from turning to mush, blanch for 5 minutes to remove enough starch to crisp the wedges.
3. Rinse them at least 2 times in water to remove starch and increase crispness.
4. Wipe the potatoes dry to crisp them up so that the oil temperature doesn’t drop and affect the crispness.
5. If you don’t have a thermometer, you can also use this method. When the oil temperature is ready for frying (160°C/320°F), small bubbles will form around the sticks immediately after they’re inserted. This indicates that the oil temperature is sufficient.
6. When the oil temperature is high, the oil appears in lines, which means that the oil has a very high temperature. You can fry for the second time. This keeps the wedges crispy for a long time and doesn’t make them greasy.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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