Crispy Deep Fried Potato Wedges Recipes

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CRISPY FRIED POTATO WEDGES



Crispy Fried Potato Wedges image

I leave the skin on for extra flavor but you can peel the potatoes if desired. Use one large slice of onion but do not chop as the onion slice will be removed before frying the potato wedges. Plan ahead the boiled potatoes need to be chilled before frying. You can fry the wedges slightly ahead and just crisp them up in the oven before serving.

Provided by Kittencalrecipezazz

Categories     Potato

Time 5h6m

Yield 6 cups

Number Of Ingredients 6

24 small red potatoes (about 2 pounds)
1/4 cup olive oil (or more if needed)
1 -2 tablespoon butter
1 -2 slice onion
seasoning salt (or use white salt)
black pepper

Steps:

  • Cook the potatoes with the peel on in boiling salted water to cover for about 12-14 minutes or until just fork-tender; drain cool slightly then chill for about 4 hours or up to 24 hours (or until cooled).
  • Peel the potatoes if desired (I leave the skin on).
  • Cut the potatoes into quarters.
  • Heat oil and butter in a skillet until hot.
  • Add in the onion slices; saute until the onion starts to turn golden; remove and discard onion (or you may leave the onion in).
  • Add in potato wedges and fry for about 6-8 minutes or until golden on each side.
  • Remove the wedges from the skillet onto paper towels then season immediately with seasoned salt (or white salt) and pepper if desired.
  • Serve immediately.

Nutrition Facts : Calories 587.1, Fat 11.9, SaturatedFat 2.6, Cholesterol 5.1, Sodium 54.7, Carbohydrate 108.4, Fiber 11.6, Sugar 6.9, Protein 12.9

FRIED POTATO WEDGES



Fried Potato Wedges image

Spicy thin-sliced potato wedges fried to perfection.

Provided by pooda

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 9

4 cups vegetable oil for frying
5 small russet potatoes
1 cup all-purpose flour
2 teaspoons chili powder
2 teaspoons chicken bouillon granules
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 cup milk

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Slice potatoes into 16 wedges.
  • Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
  • Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 52.8 g, Cholesterol 4 mg, Fat 19.4 g, Fiber 5.3 g, Protein 8.1 g, SaturatedFat 3 g, Sodium 190.7 mg, Sugar 4 g

HOMEMADE POTATO WEDGES



Homemade Potato Wedges image

Everyone loves perfectly seasoned and crispy fried potato wedges!

Provided by Stephanie Manley

Categories     Side Dish

Time 30m

Number Of Ingredients 9

1/2 cup all-purpose flour
1 teaspoon garlic salt
3/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon salt
4 russet potatoes (unpeeled but scrubbed)
1 egg (beaten)
vegetable oil for frying
ranch dressing, sour cream, or ketchup for serving

Steps:

  • Preheat oil to 375 degrees.
  • Mix flour and spices in a shallow dish.
  • Cut potatoes into 1/2-inch thick wedges.
  • Dip the potato wedges into the beaten egg, then into the flour mixture.
  • Deep fry in hot oil until golden brown, about 5 to 7 minutes.
  • Serve with ranch dressing, dipping sauce, ketchup, or sour cream.

Nutrition Facts : Calories 181 kcal, Carbohydrate 38 g, Protein 7 g, Sodium 894 mg, Fiber 5 g, ServingSize 1 serving

CRISPY POTATO WEDGES



Crispy Potato Wedges image

These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.

Provided by Tatiana

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

2 tablespoons paprika
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 large potatoes, cut into wedges
1 cup bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
  • Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
  • Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 59.2 g, Fat 6.2 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 548.9 mg, Sugar 3.7 g

CRISPY SPICED POTATO WEDGES



Crispy Spiced Potato Wedges image

Mustard seeds give these steak house-style wedges great flavor and crunch.

Categories     Potato     Side     Kid-Friendly     Deep-Fry     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 12

2 pounds russet potatoes (2-3 medium), scrubbed, cut into 1/2"-thick wedges
1/4 cup plus 1 teaspoon kosher salt, divided, plus more for serving
Canola oil (for frying)
2 tablespoons yellow mustard seeds, divided
1 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons Hungarian sweet paprika, plus more for serving
1/2 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon garlic powder, plus more for serving
2 cups buttermilk
Special equipment:
A deep-fry thermometer

Steps:

  • Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
  • Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
  • Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
  • Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.

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