Crispy Fried Potato Wedges Recipe
Craving something crispy and full of flavor? Try this crispy fried potato wedges recipe — golden, crunchy on the outside and soft, fluffy inside. It’s one of those classic snacks everyone loves, perfect for family dinners, parties, or weekend movie nights. These homemade fried wedges taste just like your favorite restaurant version but are even better because they’re made fresh in your kitchen!
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Servings: 1 Person
Calories: 310kcal
Equipment
- Frying Pan
Ingredients
- 4 Potatoes Choose starchy potatoes - Russet, Yukon Gold, or Sebago potatoes
- ⅓ teaspoon Salt – ⅓ Tsp
- ⅓ teaspoon Black Pepper – ⅓ Tsp
- ⅓ teaspoon Paprika Powder – ⅓ Tsp
- 2 tablespoon Corn Flour – 2 Tbsp
- Oil for Deep Frying
Instructions
How To Make Deep Fried Potato Wedges on Stovetop
- Prepare the Potatoes: Choose starchy potatoes and peel them and cut each potato into thick wedge-shaped slices.
- Parboil for Extra Crispiness: Boil the wedges in hot water for about 3 minutes. This step helps to soften the inside while keeping the shape firm for frying.
- Drain and Season: Remove the potatoes from the water and place them in a large mixing bowl. Season with salt, black pepper, and paprika for that classic mild and flavorful taste.
- Coat with Corn Flour: Sprinkle corn flour (cornstarch) over the seasoned wedges and toss gently to coat them evenly.Tip: Make sure the wedges are completely dry before frying. If you notice any moisture or stickiness, add a little more corn flour to absorb the excess liquid.
- Deep Fry the Wedges: Heat oil in a deep frying pan over medium-high heat (around 350°F / 180°C). Fry the wedges in batches until they turn crispy, golden brown, and crunchy on all sides.
- Drain and Serve: Take out from oil and place them on kitchen paper to absorb extra oil. Serve hot with ketchup, mayonnaise, or green chutney — perfect for an evening snack or side with dinner!
Variations To Make Potato Wedges
1. Pan-Fried Potato Wedges
- If you don’t want to deep fry, you can simply pan fry the wedges in a non-stick skillet with 2–3 tablespoons of oil. Cook on medium heat and flip occasionally until all sides are golden and crispy. It’s lighter, faster, and just as tasty!
2. Air Fryer Potato Wedges
- Spray lightly with oil and air fry at 400°F / 200°C for 15–18 minutes, shaking halfway through. You’ll still get that amazing crunch with less oil — perfect for guilt-free snacking.
3. Garlic & Herb Wedges
- Add crushed garlic, dried oregano, and parsley to your seasoning for aromatic herb-infused potato wedges that pair beautifully with grilled chicken or fish.
4. Spicy Wedges
- If you like a little heat, sprinkle chili flakes, cayenne pepper, or Cajun spice mix before frying. These spicy potato wedges make a great game-day or movie-night snack!
5. Cheesy Potato Wedges
- Once fried, top the hot wedges with shredded cheddar or mozzarella and let it melt. Add a drizzle of garlic mayo or ranch for a loaded cheesy wedges version everyone will love.
Video
Notes
🥔 Choose the Right Potatoes
- Use starchy potatoes like Russet, Yukon Gold, Maris Piper, or Sebago (for Aussie friends). They fry up beautifully with a soft inside and a crisp outer layer.
- Boiling or soaking wedges helps remove extra starch, which prevents sogginess and gives that perfect crunch once fried.
- Moisture is the enemy of crispiness! After seasoning and coating, make sure the wedges are completely dry. Add a little extra corn flour or rice flour if needed to absorb moisture.
- Fry in medium-high heat (around 350°F / 180°C). If the oil is too hot, the wedges will burn outside and stay raw inside; too low, and they’ll soak up oil and turn soggy.
- Avoid overcrowding the pan — it lowers the oil temperature and makes the wedges less crispy. Fry a few at a time for the best results.
- For an ultra-crispy texture, fry the wedges twice: first at medium heat to cook through, then again on high heat for 1–2 minutes to crisp them up.
- Sprinkle a pinch of salt or extra paprika while they’re still hot. The seasoning sticks better and adds more flavor.
Nutrition
Serving: 100g | Calories: 310kcal
