This Crispy Potato Wedge Recipe contains only 3 ingredients and is ready in under 15 minutes! The easiest red potato wedges ever, delicious and easy!
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!
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.
I will make these crispy 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 this Wedge Recipe, 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.
WHY THIS RECIPE WORKS:
- With only 4 simple ingredients, it is super simple to whip up, seriously the best potatoes.
- The recipe is easily able to be doubled for serving more – the whole family loves these.
- You can season these anyway that you like!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Red potatoes
- Seasoned salt to taste
- Kosher salt to taste
- Peanut oil or vegetable oil
HOW TO MAKE WEDGE RECIPE:
- 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 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 a regular French fry, 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.
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. 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?
I love a good dipping sauce with these, I use the most:
- Ranch
- Ketchup
- 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 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 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, this Wedge Recipe is here to guide you through it.
If you like this recipe, you might also like:
If you’ve tried this WEDGE RECIPE, 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!
Crispy Potato Wedge Recipe
Ingredients
- 2 pounds red potatoes medium to large
- season salt to taste
- kosher salt to taste
- peanut oil for frying or your preferred frying oil
Instructions
- 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. 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.
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.
Equipment
- Deep Fryer optional
Nutrition
- Originally posted 06/2018
- Text updated 04/2023
Comments & Reviews
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
Teresa says
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!
Katie says
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??