A Word From The Cook
“Why, why do I love to fry? Because these wedge fries with salt and spice put a big smile on my face!”
45 Minutes to an hour (Step 1 can be done in advance or the night before)
- 6 Large Russet Potatoes (skin on)
- 48 Ounces vegetable oil for frying
- Kosher Salt
- Cayenne Pepper
- Heavy duty large frying pan (cast iron is ideal)
Step 1 – Bake Potatoes ‘Till Fork Tender
Preheat oven to 400 degrees.
Scrub and dry potatoes thoroughly.
Polk each potato gently with a fork to allow steam to release during baking.
Bake for 30-40 minutes until just fork tender – don’t over bake such that potato crumbles or skin falls off in Step 2.
Step 2 – Cut Into Wedges
Slice potatoes down the middle lengthwise.
Turn potato toward its edge, skin side down, and cut wedge shaped slices lengthwise (see photos above).
Optional – Cut wedges in half to make small fries,
Step 3 – Fry, Spice, and Eat!
Heat oil in a heavy duty skillet over med-med high heat until sizzling.
Place potato wedges into hot oil, and fry for about 5 minutes until crispy and golden brown.
Note: Potatoes will at first bind together in the oil like a big blob. Don’t disturb them, they will separate from each other as they cook.
Use a wire mesh strainer to remove cooked fries – do NOT use plastic!
Drain on a paper towel covered wire cooling rack or jelly roll pan.Salt generously and pepper gently while still hot to increase adherence of spices.
Enjoy with our Deep Fried Halibut for the best fish and chips ever!