371. Crispy Potato Wedges. Click the picture for recipe!
Beautifully seasoned potato skins deep fried and crispy.
Ingredients
- Idaho Potatoes
- Morton Iodized Table Salt
- McCormick Ground Black Pepper
- Vegetable Oil
Directions
- Rinse your potatoes well and slice them into wedges. Rinse your wedges really well then pat dry with paper towels.
- Heat a pot of oil over medium high heat. Season your wedges liberally with salt and pepper. Deep fry your wedges for about 6 minutes, take out drain and set aside on paper towels.
- Season with more salt and pepper and let your wedges rest for about 4 minutes. Keep your oil hot.
- Throw your wedges back in the hot oil and deep fry again for about 6 minutes, take out drain and set aside on paper towels. Season with more salt and pepper. Serve and enjoy!
Note. Frying them once cooks the outside nice and crisp. Frying them twice cooks the inside crisp and fluffy.
Recipe by Vance Harris
Recipe by Vance Harris
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