crispy potato wedges

these crispy potato wedges are golden, crunchy perfection with a satisfying crispy shell that gives way to fluffy, tender potato inside. this crispy potato wedges recipe creates the most addictive homemade side dish that’s perfect for pairing with burgers, alongside your favourite dips, or enjoying on their own as a quick snack!

why you will love this crispy potato wedges recipe

• easy to make – these crispy potato wedges are fairly easy and quick to make, with not that many steps required and only a handful of ingredients needed.

• the perfect mix of crunchy and soft textures – these are the most perfect crispy potato wedges with a lovely balance between that golden, crunchy coating and the soft and fluffy potato inside. their satisfying texture makes them such a great option as a side dish that will go with anything or even as a snack when you’re craving some comfort food!

• comfort food and kid-friendly – these extra crispy potato wedges are such a classic comfort food snack, and would be a great treat to make at home for kids.

how to make these crispy potato wedges at home

to make these crispy potato wedges fried to perfection, we’ll start off by washing and peeling potatoes, then pat them dry and slice them into even wedges shapes. add seasonings, the dry ingredients and the wet ingredients, and mix everything into the potatoes until they’re covered in the coating. then, fry the coated potato wedges until crispy and golden, and we’re done!

crispy potato wedges ingredients

• potatoes- these will be washed, peeled and cut into wedge shapes

• hot sauce – to add flavour and a hint of spice to these crispy potato wedges

• white vinegar – for some extra flavour

• seasonings – this quick crispy potato wedges recipe uses a mix of salt, paprika, garlic powder, black pepper, red chilli powder, red chilli flakes and dried parsley. you can adjust these to your preference.

• cornstarch – i make these crispy potato wedges with cornstarch or cornflour to get that crispy coating.

• flour – i also make these crispy potato wedges with flour for the coating. i’m using plain flour or all purpose flour for this.

• rice flour – for the crispy potato wedges coating, i also like to add rice flour as it helps make these wedges extra crispy.

• water – a small amount of water mixed with the flour-coated potatoes creates the light batter that makes these extra crispy potato wedges so special. the water helps the flour coating become crispy and golden when fried.

• oil – and neutral oil with a high smoke point will work here e.g. vegetable oil, canola oil etc. we’ll be using the oil for frying these crispy seasoned potato wedges

tools:

• sharp knife – for cutting the potatoes into even wedges.

• large mixing bowl – for seasoning and coating the crispy potato wedges.

• large pot or deep fryer – for deep frying the crispy potato wedges.

• wire skimmer – lift the crispy potato wedges out of the hot oil with a wire skimmer to drain any excess oil.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: wash and peel potatoes. then, cut into even wedges. if you like, you can leave the skin on for extra texture and flavour.

step two: rinse the sliced potato wedges again with cold water multiple times until the water runs clear, then pat them completely dry.

step three: add the sliced wedges to a large bowl. add the hot sauce and vinegar. add the seasonings, then add the flour, cornstarch and rice flour. mix all of this into the potato wedges until coated in the dry mixture.

step four: add water to the bowl and mix this in until you get a fairly loose batter.

step five: carefully add the coated potato wedges to hot oil and then turn the heat down to medium-high. make sure not to overcrowd the pan, and let the potato wedges fry in the oil undisturbed for about 2 minutes.

step six: then, stir the crispy potato wedges in the oil a little and continue frying over medium heat. fry the wedges for a total of around 5-6 minutes or until golden and crispy. make sure to fry the crispy potato wedges in batches.

step seven: gently lift the crispy potato wedges out of the oil with a wire skimmer, and drain any excess oil.

step eight: serve immediately with your favourite dip and let’s eat!

tips and notes

• make sure to pat the sliced potato wedges completely dry before seasoning – any excess moisture will prevent the coating from adhering properly and reduce crispiness.

• After slicing all the potatoes into wedge shapes, make sure to rinse them with cold water multiple times until the water runs clear. doing this helps remove excess starch and sugars from the potato surfaces, and ensures you get really crispy potato wedges. don’t skip this step!

• adjust any spices and seasonings to your taste. i wanted to keep these crispy potato wedges easy so i didn’t add too much, but feel free to add any other extra seasonings you like!

• make sure your oil temperature is not too high when frying the crispy potato wedges as this can cause the outside to burn quickly without completely cooking through.

• when oil temperature is too low, however, the potato wedges will absorb excess oil and become greasy. so, we really need to make sure that the oil is hot enough but not too hot to ensure that our potato wedges are perfectly crispy.

• to test your oil to ensure that it’s ready for frying, try frying a test potato wedge. it should sizzle gently when you place it in the oil. if it browns too quickly or slowly, you might need to adjust the heat. there should also be even, steady bubbling around the potato wedge. if the oil bubbles violently or vigorously, your oil is too hot.

• alternatively, you can dip the end of a wooden spoon or chopstick in the oil. if bubbles form steadily around it, the oil is ready for frying. if the bubbles are vigorous, it means that the oil is too hot.

• you can also drop a breadcrumb into the oil to test it as well. when the oil is ready, the breadcrumb should sizzle and rise to the surface in about 30 seconds. if the oil is too hot, the breadcrumb will burn quickly. if the oil isn’t hot enough, the breadcrumb will sink, with minimal bubbling.

• make sure you don’t overcrowd the pan when frying these crispy potato wedges in order to maintain the oil temperature and ensure even cooking. overcrowding the pan will lower oil temperature and result in soggy wedges instead of crispy ones. i would recommend frying the potato wedges in smaller batches.

• if you’re short on time or would like to make this crunchy potato wedges recipe in advance, you can fry them once initially, drain any excess oil, and then fry the wedges again for 1-2 minutes just before serving for maximum crispiness.

• serve immediately once you’re done frying for the best texture – these potato wedges are at their crispiest right after frying.

frequently asked questions

1. what type of potatoes would work best for this crispy potato wedges recipe ?

   – i would recommend using starchy potatoes like russet potatoes for the best texture, as they’ll give you potato wedges that are crispy on the outside and fluffy and soft on the inside. Crispy Yukon gold potato wedges would also turn out really nice! just bear in mind that russet potatoes will probably give you the crispiest results due to their high starch content. yukon gold potatoes will likely give your potato wedges a creamier interior, but russets are ideal for maximum crispiness.

2. can i make these crispy potato wedges in the air fryer ?

   – i haven’t tried this personally, but you should be able to air fry these potato wedges to make them a little healthier. preheat your air fryer to 190°c (375°f), then arrange the potato rings in a single layer in the air fryer basket, making sure they are not touching. brush or spray them lightly with oil, then cook them for about 10-14 minutes, making sure to flip sides halfway through. they should be golden brown and crispy when done (but not quite as crispy as potato wedges that are deep fried).

3. can i bake these crispy potato wedges in the oven ?

   – again, i haven’t tried this personally, but you should also be able to enjoy these crispy potato wedges baked instead of fried. for the crispy potato wedges oven recipe, i would recommend arranging the potato wedges on a baking tray lined with parchment paper or baking paper. lightly spray or brush the potato wedges with oil, then bake them in a preheated oven at 220°c (425°f) for about 25-30 minutes, or until golden and crispy, making sure to flip sides halfway through.

4. can i make these crispy potato wedges without oil ?

   – if you’re planning to have these crispy potato wedges deep fried, you will need to use oil for frying. however, if you intend to make these as a baked potato wedges recipe, you can get away with using cooking spray instead of oil before baking the wedges. just bear in mind that making these crispy potato wedges in the oven with cooking spray won’t get you the same level of crispiness as frying the potato wedges.

5. can i make these crispy potato wedges with parmesan cheese ?

   – yes, you can absolutely make these crispy potato wedges with parmesan cheese for some extra flavour. you can incorporate parmesan cheese in this crispy potato wedges recipe by adding it to the flour mixture when coating the wedges or you can simply sprinkle some freshly grated parmesan cheese on top of the potato wedges after frying them.

6. can i make these crispy potato wedges without cornstarch and rice flour ?

   – i use a combination of cornstarch and rice flour in this potato wedges recipe because i found that it gave me the best crispy potato wedges with the crispiest texture. if you’re okay with the potato wedges being slightly less crispy, you can skip the rice flour and use extra cornstarch in place of it. if you don’t have either of these on hand, you can use plain flour or all purpose flour but keep in mind that they won’t be as crispy.

   – if you have potato starch on hand, you can also use this in place of the cornstarch or rice flour.

7. how do i make these crispy potato wedges spicy ?

   – if you want to make these crispy potato wedges spicy, just add some extra spices like cayenne pepper or more red chilli powder/red chilli flakes to the seasoning mixture when coating the wedges.

8. why did my potato wedges turn out greasy ?

   – the reason for your potato wedges turning out greasy is most likely due to oil temperature. this usually happens when oil temperature is too low, so you want to make sure that the oil is hot enough before you add the potato wedges to it. this recipe calls for adding the potato wedges to hot oil and then lowering the heat when actually frying the potato wedges. (if you’re unsure about whether the oil is hot enough or not, i’ve written out a way to test the oil in the tips and notes section).

recipe