Crispy Potato Wedges

I don’t know if you’ve noticed, but I’ve been revisiting all my favorite fried potato recipes. Tater tots, chips, French fries (fried in duck fat!), and now these big crispy potato wedges! I’ll probably make waffle fries, pommes anna, hot crash potatoes, and hash browns in the next couple of weeks as well, so stay tuned, potato lovers!

Golden, crisp on the outside, soft and yielding on the inside.

These are not steak fries, although they resemble them. Steak fries are just large French fries, but these wedges are cooked a little differently. First, the potatoes wedges are blanched in water to cook about 80% of the way, then they are dusted with seasoned starch, and finally they are finished in the fryer until the exterior is nice and crunchy.

Cut wedges from russets.

First, peel two medium-sized russet potatoes and cut them into long wedges. As you cut, drop the potato pieces into a bowl of cold water to prevent oxidation and to rinse off any excess starch. When you’re done cutting, place wedges in a pot and cover with cold water. Bring the water up to a boil on high and then reduce heat to medium. Cook potatoes on a gentle boil until fork tender, maybe six to eight minutes.

Boil the potato wedges in water until fork tender.

While the wedges boil, prepare your starch coating. I used potato starch, which can be found in Asian markets or the kosher section of your supermarket. Potato starch creates an amazingly crisp exterior, although corn starch or all-purpose flour make decent substitutes. For this batch I used 2/3 cup of potato starch, which I seasoned with a 1/2 teaspoon of kosher salt, some black pepper, a little garlic powder, and pinch of Old Bay seasoning. You want to whisk the spices into the starch to get well-distributed. Put the seasoned starch into a wide mixing bowl.

Coat the exterior of the still-warm wedges with the seasoned starch.

When your potatoes are cooked drain them well. While they are still hot gently dredge the wedges in the seasoned starch. Shake and/or scrape off the excess starch. Lay them on a sheet pan until ready to fry. If some pieces break in half don’t worry. They will still taste great!


Set up a fryer or a big pot with oil and heat vegetable oil (or peanut oil or duck fat or rice bran oil or cottonseed oil or hell, even beef lard) to 375 degrees F. Fry the wedges until golden brown and crisp, perhaps six minutes. Drain and season with a little salt.

See also…

French Fries:
Potato Chips:
Tater Tots:
Garlic & Lemongrass Home Fries:
Baked Mashed Potato Casserole:


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