This Fried Red Potato Wedges Recipe contain only 3 ingredients and ready in under 15 minutes! The easiest potato wedges recipe ever, delicious and easy!
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How to fry potatoes
Fried Red Potato Wedges are a staple in our house. They are just so simple to make and a yummy side, so you just can’t go wrong!
Anytime that I bust out the deep fryer I want to get as much bang out of my time as I can. Let’s get real if I’m going to fry something… I’m going to go all out.
I will make these Potato Wedges when I make southern fried chicken or battered fish. Alternatively, if you like more basic fries I have this homemade french fries recipe!
Why this recipe works:
- With only 4 ingredients it is super simple to whip up.
- The recipe is easily able to be doubled for serving more.
- You can season these any way that you like!
There is something about red potatoes I just love. They are more creamy and their tender skin makes them so easy to work with!
Every time I cook with a potato with a tender skin I never peel them. Why should I? The skins are yummy and the less time I have to spend prepping the better!
Take me to the recipe for Potato Wedges Recipe already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Potato Wedges Recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
How to make Potato Wedges Recipe:
- Wash potatoes thoroughly. Cut into wedges and soak in water until ready to use.
- Preheat deep fryer to 320°F.
- Drain potatoes and pat dry with a clean towel.
- Fry for 10 minutes at 320°F. Let drain on a wired rack over a sheet tray.
- Heat oil to 375°F. Fry again for 2-3 minutes until crispy.
- Season with kosher salt and season salt, enjoy!
Why do you double fry the wedges?
Just like regular fries, these wedges need to be cooked twice.
The first fry ensures that the potatoes are cooked through. The second fry crisps the outside, this makes a creamy interior with a crispy outside. Perfection and the best method on how to fry potatoes.
I don’t have a deep fryer, is there an alternate cooking method?
You don’t have to own a deep fryer to make this recipe, I just prefer to use one. You can also get a heavy bottom pan with tall sides and make them right on the stove top.
Make sure there is enough oil in the pan to totally cover the potatoes. I also recommend using a thermometer to control the temperature of the oil.
Which fryer do you recommend?
I use this one every week and I’m in love with it!
Homemade Potato Wedges are one of my favorite sides! They are super simple to whip up which my family loves and you can season them any way that you like.
We sometimes use different fry seasonings on this recipe but it is not necessary, it is just something that we like to do but also love it the way it is.
We love potatoes around this house and some of our favorite recipes include, Creamy Parmesan Red Potatoes ,Paprika Sour Cream Red Potato Salad,Garlic Herbed Skillet Potatoes and Slow Cooker Garlic Dill Mashed Potatoes.
Potatoes really do make one of the best side dishes ever and I mean, carbs, who doesn’t love them! I know I do and I don’t think that I would be willing to give them up either.
Tips and Tricks:
- You can cut the wedges any size that you like, just make sure while cooking that they are fully cooked through.
- Make sure you place in cold water before frying, this helps remove the starch from the potatoes.
- You do not need a deep fryer to make these wedges, see my notes above.
- If you don’t have peanut oil you can fry in regular vegetable or canola oil as well.
The best way on how to cook red potatoes is no longer a mystery!
Tools used for Potato Wedges Recipe:
- Chef’s knife, every kitchen needs one!
- Non-Slip Cutting board, I use some similar to these.
- Deep Fryer, my new favorite thing!
- Wired Rack, perfect for draining these potatoes, plus I use them all the time to cool baked goods. A true multi-tasker.
- Sheet tray to collect any excess oil.
- Thermometer to control the oil temperature if you are not using a deep fryer.
How to fry potatoes:
If you want a deliciously easy side dish recipe then you need to whip up these Fried Red Potato Wedges ASAP, they are super tasty and super quick.If you like this recipe you might also like:
If you’ve tried these FRIED RED POTATO WEDGES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Fried Red Potato Wedges (15 minutes!)
Ingredients
- 2 pounds medium to large size red potatoes
- season salt to taste
- kosher salt to taste
- peanut oil for frying or your preferred frying oil
Instructions
- Preheat deep fryer or oil to 320°F
- Cut potatoes into wedges and place into cold water until ready to fry. Drain potatoes and dry thoroughly with a clean kitchen towel. Fry for 10 minutes. Drain on a wire rack over a sheet tray to let excess oil drip off.
- Turn frying oil up to 375 °F. Fry potatoes again for 2-3 minutes until crispy. Drain on a wired rack.
- Generously season with season salt and kosher salt to taste immediately after removing potatoes from the oil. Toss to coat in the seasoning.
Video
Notes
- You can cut the wedges any size that you like, just make sure while cooking that they are fully cooked through.
- Make sure you place in cold water before frying, this helps remove the starch from the potatoes.
- You do not need a deep fryer to make these wedges, see my notes above.
- If you don't have peanut oil you can fry in regular vegetable or canola oil as well.
Nutrition
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Julia says
They look perfect! I love potato wedges but haven’t tried to make them myself yet. Thanks for sharing your recipe, I’ll give it a try soon!
Mrs Major Hoff says
I have fond memories of my grandma making homemade fries in a fry daddy, LOL!!!! Love these so much!
Sarah says
I’ve forgotten about these. I used to eat these all the time from the deli counter as a teenager!! Memories 🤓
Barry says
They came out perfectly cooked. I will definitely use this method again