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Fried Potato Wedges

These Fried Potato Wedges are perfectly crispy on the outside with a fluffy, tender center. Seasoned with garlic, paprika, herbs, and a touch of black pepper, they're deep-fried until beautifully golden and served hot with your favorite dipping sauces. They're an easy snack, appetizer, or side dish that's always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method

Ingredients
  

  • 4 medium russet potatoes scrubbed clean
  • 2 tablespoons cornstarch or rice flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Vegetable or canola oil for deep frying
  • Optional Seasoning
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon grated Parmesan cheese
  • Fresh chopped parsley
  • For Serving
  • Ketchup
  • Ranch dressing
  • Garlic aioli
  • Cheese sauce

Equipment

  • Large mixing bowl
  • Sharp knife
  • Deep heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Paper towel-lined plate or wire rack
  • Measuring cups and spoons

Method
 

  1. Wash and scrub the potatoes well, leaving the skins on for extra texture. Slice each potato lengthwise into evenly sized wedges.
  2. Place the wedges in a bowl of cold water for about 20 minutes to remove excess starch. Drain well and pat them completely dry with paper towels.
  3. In a large bowl, combine the cornstarch, garlic powder, paprika, onion powder, oregano, thyme, salt, and black pepper. Toss the potato wedges until evenly coated.
  4. Heat about 3 inches of oil in a deep pot to 350°F (175°C).
  5. Fry the wedges in small batches for about 5 to 6 minutes until they are lightly cooked but not deeply browned.
  6. Remove them to a wire rack and let them rest for 5 minutes.
  7. Increase the oil temperature to 375°F (190°C). Return the wedges to the hot oil and fry for another 2 to 4 minutes until crisp, golden brown, and cooked through.
  8. Transfer the fried wedges to a paper towel-lined plate or wire rack. Sprinkle immediately with additional salt, Parmesan cheese, Cajun seasoning, or chopped parsley if desired.
  9. Serve immediately while hot with your favorite dipping sauces.