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Double-Fried Crispy Potato Wedges

These potato wedges are cooked using a double-frying technique that results in a crispy exterior and fluffy interior. Main ingredients include starchy russet potatoes, neutral oil for frying, and seasonings for flavor. The final dish boasts a golden-brown, crackly crust with soft, tender insides, perfect as a snack or side.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes firm and starchy for optimal crispiness
  • 2 inches oil for frying vegetable or canola preferred
  • to taste salt add after frying for best crispness
  • 1 teaspoon paprika optional, for color and smoky flavor
  • 1 tablespoon vinegar or lemon juice brightens flavor after frying
  • optional fresh herbs like parsley, for garnish

Equipment

  • Heavy-bottomed pan
  • Thermometer
  • Slotted spoon
  • Baking sheet with paper towels

Method
 

  1. Start by washing and drying your russet potatoes thoroughly, then cut each into evenly sized wedges about 1.5 inches thick for uniform cooking.
  2. Pour about 2 inches of oil into your heavy-bottomed pan and heat it gently to 160°C (320°F). Use a thermometer to monitor the temperature closely.
  3. Carefully add the potato wedges to the hot oil, working in batches if needed to avoid crowding. Fry for about 4-5 minutes until they are tender but not browned, and the oil is bubbling gently around them.
  4. Use a slotted spoon to remove the wedges from the oil and drain on paper towels. Let them cool slightly as you prepare for the second fry.
  5. Increase the oil temperature to 190°C (375°F). Once hot, carefully add the wedges back into the oil in batches, frying for another 2-3 minutes until they are deep golden and crispy. Shake the pan gently to promote even browning.
  6. Remove the wedges with a slotted spoon and place them on fresh paper towels to drain excess oil. Immediately sprinkle with salt and optional spices like paprika while still hot.
  7. Spritz the wedges with a splash of vinegar or lemon juice for a bright, tangy finish. Garnish with chopped fresh herbs if desired and serve immediately to enjoy their crispy exterior and fluffy interior.

Notes

For extra crunch, dust wedges lightly with breadcrumbs or cornmeal before the second fry. Always maintain the correct oil temperature for optimal crispness and avoid overcrowding the pan to prevent sogginess.