We can all agree that there’s nothing like crispy fried potato wedges! Crispy fried potato wedges are delicious side meals. And to achieve this crispiness for the crispy fried potato wedges it was prepared as you would with fried chicken.
The potato used was red potatoes, and it wasn’t peeled. You can decide whether you want to peel or not peel. If you’re not peeling the potatoes, make sure you scrub the potatoes very well. You can use Yukon, Russet(Irish) potato, one of the secrets to making this recipe crispy is frying twice. Soaking the potatoes is important and you can soak for about 30 minutes and as long as 24 for hours.
So, depending on the time you have soak as long as the time permits you. You can make as little potatoes or as much as you want using the same instructions.
You might want to try;
Scrub the potatoes under running cold water then cut into wedges (cut into half the into
3 or 4 pieces). Soak the potato wedges into a bowl of cold water for at least 30 minutes or overnight. Drain and set aside.
In a big bowl, combine flour, season with onion powder, garlic powder, paprika, salt,
In another bowl, whisk egg, milk, and season with salt and pepper.
Heat oil in a fryer or pan to about 370 degrees. While the oil is getting hot, add some potatoes into the egg mixture, then coat with the flour.
Add the coated potatoes into the hot oil and fry for about 2-3 minutes, remove onto a pan or plate.
Allow the oil to get back to the previous temperature and return the potatoes to fry the second time for about 5 minutes until the potatoes are crispy.
Drain, taste and season with salt if necessary.
Serve with sauce of your choice.
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