Flaky Wedge Fries Recipes

BIG DADDY'S SEASONED WEDGED FRIES

Big Daddy's Seasoned Wedged Fries image

Provided by Aaron McCargo Jr.

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

6 russet potatoes, wedged
Peanut oil, to fry
French-fry seasoning, recipes follow
1 teaspoon dry porcini mushrooms, ground
1 teaspoon coarse sea salt
1/2 teaspoon black pepper
1/8 teaspoon dry mustard powder
1 teaspoon Sherry vinegar
1 teaspoon freshly chopped dill leaves
1 teaspoon sea salt
1/2 teaspoon coarse black pepper
1 lemon, zested
1 teaspoon smoked paprika
1 teaspoon freshly chopped parsley leaves
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

Heat deep-fryer with peanut oil to 350 degrees F.
Fry potatoes in a deep-fryer until golden brown and tender. Approximately 6 minutes. Toss with your choice of seasoning.
Combine all the ingredients in a small bowl and set aside.
Combine all the ingredients in a small bowl and set aside.
Combine all the ingredients in a small bowl and set aside.

SEASONED GRILLED FRIES

Seasoned Grilled Fries image

Provided by Bobby Flay

Categories side-dish

Time 33m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
Ketchup, for serving

Steps:

Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

OVEN BAKED SPICY WEDGIE FRIES

Oven Baked Spicy Wedgie Fries image

These simply yummy potato wedges are fast and easy to make...You could use any spice combo you wish but this one is the best at our home.The tip to crispy fries is to rinse the potatoes under cold water 3 times to remove the starch...completely dry the potatoes in a clean tea towell as well......The kids will really like them and they are a lot healthier for everyone....

Provided by Chef Reg Jones

Categories < 60 Mins

Time 35m

Yield 8 fries approx., 3 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 russet potatoes (depending on amount of people.)
1 teaspoon olives or 1 teaspoon canola oil
1 teaspoon chili powder
1 teaspoon cajun seasoning
1/2 tablespoon pepper
1/2 tablespoon salt (optional)
1 piece of parchmount paper

Steps:

Select 2-3 russet potatoes.
Leave skins on as well but wash to remove any sand etc.
Cut into wedges,by cutting in half and cutting again in 1/4 (depends on size of potatoe).
Rinse 3 times till water is clear.
Dry on a tea towell.Put into a bowl,sprinkle the oil onto potatoes.
Add the dry ingrediants and combine all together with potatoes.
Place parchmount paper on a cookie sheet .
Spread potatoes on the parchmount paper.
Bake in oven at 450 degrees about 30 minutes(depends on amount of potatoes being done).

GARLIC OVEN FRIES

Garlic Oven Fries image

Lower in fat than French fries, these red potato wedges are yummy with any meal!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

4 medium red potatoes (2 1/2 to 3 inch), each cut in 8 wedges
2 teaspoons olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon garlic salt

Steps:

Heat oven to 500°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan.
Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.

Nutrition Facts : Calories 130, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g

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Preheat the oven to 425 degrees F. Preheat the cookie sheet in the oven as well. It is important that the fries hit a hot pan because this will help ensure that they do not stick to the pan. If the potato wedges sizzle when they hit the hot pan, that’s perfect. You’ll want to get the pan back into the oven as quickly as possible too.
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