Deep-Fried Potato Wedges with Russett Potatoes Recipe Video
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.
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Ingredients
5 medium-sized potatoes, unpeeled (I used Russett potatoes.)
salted water for boiling potatoes
peanut oil for frying potatoes
sea salt, to taste
Directions
In a large pot, place unpeeled potatoes in water that has been salted with 1 teaspoon of salt (or to taste). Bring to a boil and boil for about 25 minutes, or until tender, but not mushy, when tested with a fork. Drain, and cool to room temperature. Place in the refrigerator and chill overnight. To prepare the potatoes, cut each one in half lengthwise. Putting the flat side against the cutting board, slice each potato-half into three equal wedges, for a total of thirty wedges. Heat peanut oil to 350 degrees (F). Carefully place potato wedges into hot oil, in batches. The potato wedges will become brown and crisp very quickly, and they are already cooked in the center. Remove the browned potato wedges to a platter that is covered with paper toweling to drain. When drained, place the Deep-Fried Potato Wedges on a nice serving plate and serve immediately with ketchup. These are great with hamburgers, hot dogs, steaks, really just about anything! Enjoy!!! --Betty
Editors Review
If you're looking for a quick and easy side dish to serve with your grilled meat, hot dogs, pork tenderloin or anything off the grill, potato wedges would completely flatter your platter. Here's a delectable and unbelievable simple recipe of deep-fried potato wedges. The good thing about this dish is that it just takes about 10 minutes to cook and you can season them any way you like. Stream the video recipe for inspiration.Chef
