📝 About This Recipe
The quintessential comfort food, these potato wedges are a masterclass in texture—boasting a glass-like crunch on the outside and a fluffy, cloud-like interior. By utilizing a par-boiling technique followed by a high-heat fry, we unlock the natural starches to create those coveted craggy, crispy edges. Seasoned with a robust blend of smoked paprika, roasted garlic, and fresh herbs, they are a sophisticated upgrade to the classic pub-style side dish.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet or Maris Piper Potatoes (scrubbed clean, skins left on)
- 1/2 teaspoon Baking Soda (added to boiling water to break down surface starch)
- 2 tablespoons Kosher Salt (for the boiling water)
The Seasoning Flour
- 1/4 cup All-purpose Flour (helps create a micro-crust)
- 2 tablespoons Cornstarch (for extra crispiness)
- 1 tablespoon Smoked Paprika (for color and depth)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
Frying & Finishing
- 1 quart Vegetable or Peanut Oil (for deep frying)
- 2 sprigs Fresh Rosemary (finely minced)
- 1 teaspoon Flaky Sea Salt (to finish)
- 1/4 cup Parmesan Cheese (finely grated, optional garnish)
👨🍳 Instructions
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1
Slice each scrubbed potato in half lengthwise, then cut each half into 3 or 4 uniform wedges depending on size. Aim for wedges that are about 1-inch thick at the widest point.
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2
Place the wedges in a large pot and cover with cold water by at least 2 inches. Add the 2 tablespoons of kosher salt and the 1/2 teaspoon of baking soda.
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3
Bring the pot to a boil over high heat. Once boiling, reduce to a simmer and cook for 8-10 minutes. The potatoes should be tender on the outside but still firm in the center—do not let them fall apart.
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4
Carefully drain the potatoes into a colander. Let them sit and steam-dry for 5 minutes. This removal of moisture is crucial for a crispy result.
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5
While the potatoes dry, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, oregano, and cayenne in a large mixing bowl.
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6
Transfer the warm potatoes to the bowl with the seasoning flour. Gently toss them (or shake the bowl) until a thin, pasty coating forms on the surface. The rough edges of the par-boiled potatoes will grab the flour to create a 'batter' effect.
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7
In a heavy-bottomed Dutch oven or deep fryer, heat the oil to 325°F (165°C). Use a candy or oil thermometer for accuracy.
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8
Fry the wedges in batches (do not overcrowd) for about 5 minutes. This first fry is to set the crust and finish cooking the interior. They should be pale golden.
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9
Remove the wedges with a slotted spoon and drain on a wire rack. Increase the oil temperature to 375°F (190°C).
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10
Return the potatoes to the hotter oil for the second fry. Cook for another 3-4 minutes until they are a deep, mahogany gold and sound 'hollow' or crunchy when tapped.
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11
Drain the wedges briefly on paper towels, then immediately transfer to a clean bowl while piping hot.
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12
Toss with the minced fresh rosemary and flaky sea salt. The heat from the potatoes will bloom the oils in the rosemary for an incredible aroma.
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13
Garnish with a dusting of Parmesan cheese if desired and serve immediately while the crunch is at its peak.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from edge to center. Baking soda raises the pH of the water, which breaks down the potato's pectin and creates a starchy slurry on the surface that fries up extra crispy. Never overcrowd the frying pot, as this drops the oil temperature and results in greasy, soggy wedges. If you want to prep ahead, you can do the first fry hours in advance and perform the final high-heat fry right before serving. For a gluten-free version, replace the all-purpose flour with more cornstarch or rice flour.
🍽️ Serving Suggestions
Serve with a side of spicy Sriracha mayo or a tangy garlic aioli for dipping. Pairs perfectly as a side to a medium-rare Wagyu beef burger or a toasted club sandwich. Accompany with a cold, crisp Pale Ale or a refreshing sparkling lemonade. Top with melted cheddar, bacon bits, and chives for 'Loaded Wedge' appetizers. Serve alongside a grilled ribeye steak for a sophisticated take on Steak Frites.