Fried Potato Wedges

Introduction

Fried potato wedges are crispy on the outside, tender inside, and ready in under 30 minutes. You slice russet potatoes into even pieces, season them simply, and deep fry until golden—the result is a side dish or snack that works for weeknight dinners, meal prep, or casual entertaining.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 4 medium/fair sized potatoes (Russets are preferable)
• 4 tablespoons of olive oil or (canola oil)
• 5 grams sea salt (paprika or onion salt works too)
• 4 grams of parsley or oregano (many seasonings can work)

Instructions

1. Slice potatoes evenly (over-sized wedges can result in uneven cooking).
2. Sprinkle seasoning and salt over each potato.
3. Deep fry potato wedges until brown and crispy (cook longer for more crispiness.)
4. Put in a plastic container and put in fridge (or just put on a cooling area if eating immediately).

Variations

Cajun-spiced wedges: Replace the parsley or oregano with a mix of paprika, cayenne, garlic powder, and black pepper for a bold, spiced kick.

Garlic and herb: Toss the fried wedges in a bowl with minced fresh garlic, chopped fresh parsley, and a drizzle of olive oil while still warm for a fragrant finish.

Rosemary and sea salt: Use fresh rosemary sprigs instead of parsley or oregano, and increase the sea salt slightly for a more robust, earthy flavor.

Thicker-cut steak fries: Cut potatoes into thicker, longer strips instead of wedges; extend frying time by 3–5 minutes to ensure the centers cook through while the outside crisps.

Smoked paprika variation: Mix smoked paprika into your salt and herb blend for a deeper, smoky undertone without changing the cooking method.

Tips for Success

Slice your potato wedges to uniform thickness so they cook evenly; thinner pieces brown faster while oversized chunks may stay raw inside.

Heat your oil to a steady frying temperature (around 350°F if using a thermometer) before adding wedges; oil that’s too cool produces greasy results, while oil that’s too hot burns the outside before the inside softens.

Season the wedges after slicing but before frying so the salt and herbs adhere better; alternatively, toss them lightly with oil first to help seasonings stick.

Don’t overcrowd the pan—fry wedges in batches if needed so they have room to brown properly and don’t steam instead of crisp.

For extra crispiness, drain the fried wedges on paper towels immediately after cooking; this removes excess oil and keeps them from getting soggy.

Storage and Reheating

FAQ

Can I bake these instead of deep frying?

Yes. Toss the wedges lightly with oil, season as directed, and bake on a lined sheet at 425°F for 20–25 minutes, stirring halfway through, until golden and tender.

How do I know when they’re done?

The outside should be deep golden brown and crispy, and a fork should pierce the center easily without resistance. If the center is still firm, fry a bit longer.

Can I prep the potatoes ahead of time?

You can slice and soak them in cold water for up to 2 hours before frying; pat them completely dry before seasoning and cooking, as excess moisture prevents crisping.

What oil is best for deep frying?

Canola oil, vegetable oil, or peanut oil all work well at high heat. Avoid olive oil for deep frying, as its lower smoke point makes it less suitable; use canola oil instead if you want a neutral-flavored option.