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These Crispy Potato Wedges contain only 3 ingredients and is ready in under 15 minutes! The easiest red potato wedges ever, delicious and easy.
These Crispy Potato Wedges are a staple in our house, I can’t resist the crispy edges. They are just so simple to make and a perfect side dish, so you just can’t go wrong!
HERE IS WHAT OUR READERS ARE SAYING:
“They came out perfectly cooked. I will definitely use this method again” – Barry
Anytime I bust out the deep fryer I want to get as much bang out of my time as possible. Let’s get real; if I’m going to fry something… I’m going to go all out.
There is something about red potatoes I just love. They are more creamy, and their tender thin skin makes them so easy to work with and make the best homemade potato wedges.
Every time I cook 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, total bonus points.
Easy potato wedges are the perfect easy side dish or snack. I think they’re better than crispy fries. Deep frying crispy potatoes is one of those things that never gets old.
I will make these crunchy 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!
Potatoes really do make one of the best side dishes ever and I mean, carbs, who doesn’t love them? I know I do, especially these Crispy Potato Wedges, and I don’t think that I would be willing to give them up either.
Some of our other favorite potato recipes we have on our site include: Loaded Potato Skins, Baked Potato Chips, and Crispy Baked Potatoes.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE crispy POTATO WEDGES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHY DO YOU DOUBLE FRY THE WEDGES?
- DO I HAVE TO USE A DEEP FRYER?
- CAN I ADD OTHER SEASONINGS?
- WILL THESE WORK WITH OTHER POTATOES?
- WHAT TO SERVE THESE WITH?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Fried Red Potato Wedges Recipe
WHY THIS RECIPE WORKS:
- With only 4 simple ingredients, it is super simple to whip up the best potatoes.
- The recipe can easily be doubled to serve more – the whole family loves these.
- You can season these crunchy potato wedges any way that you like!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
HOW TO MAKE crispy POTATO WEDGES:
- Preheat the deep fryer or oil to 320°F.
- Cut potatoes into wedges of uniform size, depending on the size of the potato, it will be 4 to 6 pieces. Place into cold water until ready to fry.
- Drain potatoes and dry them thoroughly with a clean kitchen towel.
- Fry for 10 minutes in batches. Drain on a wire rack over a sheet tray to let the excess oil drip off in a single layer. And repeat with the remaining wedges.
- Turn the fryer up to 375°F. Fry potatoes again for 2-3 minutes until crispy and golden brown. Drain on a wired rack in an even layer.
- Generously these perfect wedges season with season salt and kosher salt to taste immediately after removing potatoes from the oil. Toss to coat in the seasoning.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY DO YOU DOUBLE FRY THE WEDGES?
Just like your favorite French fry from a local restaurant, these potato wedges turn out best when fried twice.
The first fry (done in hot oil over medium low heat) softens the inside of the potato, making sure they’re cooked all the way through.
The second fry is where the magic happens. That’s when you get the extra crunch on the cut side and those crispy wedges we all love.
It’s the best method for how to fry potatoes and get that creamy center with a golden, crispy outside. If you want extra crispy results, this is the only way.
You can also try baking them! Crispy baked potato wedges made with olive oil, a high heat, and placed on parchment paper or a nonstick baking sheet are a good option too. Especially if you’re using high starch content or waxy potatoes like new potatoes or large potatoes.
DO I HAVE TO USE A DEEP FRYER?
You don’t have to own a deep fryer to make this recipe, I prefer to use one.
You can also use a dutch oven with 4 inches of oil and make them right on the stovetop.
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.
CAN I ADD OTHER SEASONINGS?
Absolutely, this is a base recipe to work off of and add your own tastes.
You can get better results than fast food that way!
Some other good seasonings for this recipe I like are:
- Garlic powder
- Onion powder
- Black pepper
- Parmesan cheese
- Garlic salt
- BBQ seasoning
- Cajun seasoning
- Dried ranch seasoning
WILL THESE WORK WITH OTHER POTATOES?
Yes, however, cooking time may vary, use the same method but after the first fry, check to make sure they are cooked all the way through.
Other potato varieties you can use:
- Russet potatoes
- Sweet potatoes
- Yukon gold potatoes
- Fingerling potatoes
WHAT TO SERVE THESE WITH?
Pick your favorite dipping sauce! The ones I use the most are:
- Ranch
- Ketchup
- Sweet chilli sauce
- Sour cream
- Chipotle Sauce
- Sriracha Mayo Sauce
- Honey Roasted BBQ Sauce
- Sweet chili sauce
- Hot sauce
HOW TO STORE:
Store leftovers in the fridge in an airtight container for up to 5 days. Reheat back in the deep fryer, air fryer, or oven until warm.
Freeze for up to 3 months.
Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.
DANA’S TIPS AND TRICKS:
- You can cut the wedges any size that you like, make sure while cooking that they are fully cooked through.
- Make sure you place them in cold water before frying, this helps remove the excess 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.
Tools used for Best 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.
Love chunky wedges?
Try your first time making them, these Crispy Potato Wedges are here to guide you through it.
If you like this recipe, you might also like:
If you’ve tried these CRISPY POTATO WEDGES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Fried Red Potato Wedges Recipe
Equipment
- Deep Fryer optional
Ingredients
Instructions
- Preheat the deep fryer or oil to 320°F.peanut oil for frying or your preferred frying oil
- Cut potatoes into wedges of uniform size, depending on the size of the potato, it will be 4 to 6 pieces. Place into cold water until ready to fry.2 pounds red potatoes
- Drain potatoes and dry them thoroughly with a clean kitchen towel.
- Fry for 10 minutes in batches. Drain on a wire rack over a sheet tray to let the excess oil drip off. And repeat with the remaining wedges.
- Turn the fryer up to 375°F. Fry potatoes again for 2-3 minutes until crispy and golden brown. Drain on a wired rack in an even layer.
- Generously season with season salt and kosher salt to taste immediately after removing potatoes from the oil. Toss to coat in the seasoning.season salt to taste, kosher salt to taste
Video
Notes
- Nutrition calculated without oil.
- You can cut the wedges any size that you like, make sure while cooking that they are fully cooked through.
- Make sure you place them in cold water before frying, this helps remove the excess 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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
- Originally posted 06/2018
- Text and photo updated 08/2024
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I’m trying these right now. I don’t have a fryer so I’m using a dutch oven. The temp went down to 220⁰ when I put the potatoes in and struggled to go back up. When do I start timing them??
My family and I absolutely love these! I take a large freezer ziplock bag and add salt, pepper, thyme, italian seasoning, and garlic powder inside, then toss the potato wedges in after they’re done and shake the bag until all the seasonings have coated the wedges. SO amazing! Thank you for this recipe!
They came out perfectly cooked. I will definitely use this method again
I’ve forgotten about these. I used to eat these all the time from the deli counter as a teenager!! Memories 🤓
I have fond memories of my grandma making homemade fries in a fry daddy, LOL!!!! Love these so much!
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!