Crispy Fried Potato Wedges
Get ready to upgrade your snack game with these irresistible Crispy Fried Potato Wedges! Featuring golden-brown, perfectly seasoned wedges coated in a light and flavorful batter made with all-purpose flour, cornstarch, garlic powder, and paprika, these crispy bites are fried to perfection and sprinkled with fresh parsley for an aromatic finish. The recipe strikes the perfect balance between a crunchy exterior and soft, fluffy insides, making them a crowd-pleasing treat for any occasion. With simple ingredients and step-by-step instructions, you can easily whip up this restaurant-quality comfort food right in your own kitchen. Serve them hot with your favorite dipping sauce, and get ready for a snack everyone will rave about! Perfect for party appetizers, side dishes, or a satisfying indulgence, these potato wedges are a must-try.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 large Russet potatoes
- 60 grams All-purpose flour
- 30 grams Cornstarch
- 5 grams Garlic powder
- 5 grams Paprika
- 10 grams Salt
- 5 grams Black pepper
- 240 ml Water
- 1000 ml Vegetable oil
- 15 grams Chopped parsley
Instructions
Wash the russet potatoes thoroughly under cold water, and then pat them dry with a kitchen towel. Slice each potato in half lengthwise, then slice each half into 4 wedges.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. Gradually add the water, whisking continuously until you have a smooth batter.
Preheat the vegetable oil in a large, deep frying pan or heavy pot over medium-high heat to 180°C (350°F). Use a kitchen thermometer to check the temperature.
Dip each potato wedge into the batter, ensuring it is fully coated. Allow any excess batter to drip back into the bowl.
Carefully lower each coated wedge into the hot oil, cooking in batches to avoid overcrowding. Fry the wedges for about 8-10 minutes or until they turn golden brown and crispy on the outside.
Use a slotted spoon to remove the wedges from the oil and place them on a paper towel-lined plate to drain excess oil.
Continue frying the remaining wedges, ensuring the oil temperature remains consistent for even cooking.
Once all wedges are fried, place them in a serving dish, sprinkle with chopped parsley, and serve hot.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 31.3 g | 157% | |
| Polyunsaturated Fat | 141.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
