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!