Fried Red Potato Wedges Recipe

Potato wedges recipe, only 3 ingredients and ready in under 15 minutes! The easiest potato wedges recipe ever!

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Potato Wedges Recipe

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!

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!

More yummy red potato recipes:

• Creamy Parmesan Red Potatoes 
• Paprika Sour Cream Red Potato Salad
• Garlic Herbed Skillet Potatoes
• Slow Cooker Garlic Dill Mashed Potatoes

The best way on how to cook red potatoes is no longer a mystery!

Tools used for Potato Wedgesd 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:

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Fried Red Potato Wedges (15 minutes!)

FRIED RED POTATO WEDGES, ONLY 3 INGREDIENTS AND READY IN UNDER 15 MINUTES!

Prep Time5 mins

Cook Time13 mins

Total Time18 mins

Course: Side Dish

Cuisine: Traditional

Keyword: fried potatoes, homemade potato wedges, how to cook red potatoes, how to fry potatoes, potato wedges, potato wedges recipe, red potato

Servings: 4 servings

Calories: 158kcal

Author: Dana at ThisSillyGirlsKitchen.com

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.

Nutrition

Calories: 158kcal | Carbohydrates: 36g | Protein: 4g | Sodium: 40mg | Potassium: 1031mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0.3% | Vitamin C: 23.6% | Calcium: 2.3% | Iron: 9.2%

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'Til Next time!

 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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