Crispy Potato Wedges Recipe

Potato wedges are a popular snack that are served at many fast food restaurants. This recipe is made using potatoes, plain flour, buttermilk added with some spice mix. In this blog post, learn how to make perfectly crispy potato wedges at home with simple ingredients. They are easy to prepare and taste even better than restaurants. 

Crispy Potato Wedges

In my home potatoes are a favorite. Specially french fries is top in the list. I wanted to try something different with potatoes so made this wedges instead. And guess what, they loved it and now it has become our weekend snack.

Jump to:

• About Potato Wedges
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
• 📖 Get Recipe

About Potato Wedges

Potato wedges are fancy fries made with potatoes cut into thick wedges, coated with buttermilk, flour and spices and deep frying until golden and crispy. It turns crunchy on the outside and soft in the middle with full of seasoning flavour. They make a perfect evening snack, side dish for burgers, wraps, and sandwiches. 

There are many ways to season potato wedges. I used a flavourful combination of spices. You can use herbs and spices like oregano, garlic powder, parsley, rosemary, paprika, salt, sugar and more.

The best part is that these potato wedges can be baked or air fried. Baking or air frying makes them a lighter and healthier alternative to deep fried wedges.

Serve them hot with tomato ketchup, mayonnaise, cheese dip or any of your favorite dipping sauce.

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Potato wedges, so delicious with a lovely crunchy coating which has lots of spices and taste so crispy and yummy. I added lots of herbs in this to make it very flavourful. But you can use just salt, pepper and oregano.

Many people precook potatoes first, but I don't do that. I just drop them and fry in the oil, it does cook the potatoes. the potatoes are crispy outside and fluffy in the middle.

I used buttermilk for the wet coating, you can use egg as well. Coating the potatoes in flour mix will make it so crispy.

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Ingredients

• Potatoes : Use medium sized potatoes for the best texture. Use any variety of potato like russet, yukon gold or any of your choice. 
• For Spice Mix - I used dried parsley, dried basil, rosemary, oregano, paprika, marjoram, garlic powder, salt, sugar, black pepper.
• Buttermilk or yogurt : Buttermilk or yogurt helps the potatoes to coat well with flour and stick to it better.
• All purpose flour : Flour used for coating around the potato wedges. This helps them turn crispy and golden when fried. 
• Oil : Use any neutral flavoured oil for deep frying. You can use sunflower oil, canola oil or vegetable oil. 

Step by Step Pictures

1)First make the spice mix. Take all the ingredients given below in a blender and coarsely powder them so it is ground slightly.

For Spice Mix blend

• 1 tablespoon Dried Parsley
• 1 tablespoon Dried Basil
• 1 tablespoon Dried Rosemary
• 1 tablespoon Dried Oregano
• 1 tablespoon Paprika
• 1 tablespoon Garlic Powder
• 1 teaspoon Dried Marjoram (optional)
• 2 teaspoon Salt
• 1 teaspoon Black pepper powder
• 1 teaspoon Sugar

2)This is the texture you are looking for. It taste very similar to peri peri seasoning.

3)Now add half of the spice mix into the buttermilk.

4)Mix well. You may need to add more salt if needed. This is your wet dunking mixture.

5)Add the remaining half into the plain flour.

6)Mix well. This is your dry mixture.

7)Now take your potatoes. Wash and scrub them well, pat them dry. No need to peel the potatoes, the skin will get crispy as it fries.

8)Cut them in half.

9)Cut each of them into wedges like shape. If your potatoes are bigger in size, you might need to cut the wedges thinner.

10)Now add the potato wedges into the buttermilk marination.

11)Now add them to the flour.

12)Coat them well. Make sure to pack them tight in the flour so it coats evenly.

13)Place them on the wire rack so it dries. This way the coating sticks better.

14)Now drop them in hot oil.

15)Let them fry on high heat for 2 to 3 minutes.

16)now reduce the heat and cook for another 8 to 10 minutes.

17)This way the potatoes gets super crispy on the outside and cooks in the middle.

18)Strain the potatoes on some paper towel.

19)Look how crispy it looks. Enjoy with dip of choice.

Expert Tips

• Cut the potato wedges into equal sizes so they cook evenly.
• Soak the cut potatoes in water for a while to remove excess starch. Dry them well before coating the batter, as this helps them become extra crispier when fried. 
• Let the coated wedges rest on a wire rack for at least 10 minutes before frying. 
• If you're going to bake in the oven, spread the wedges in a single layer on the baking tray. Overcrowding the tray can make them soft instead of crispy. 
• If you don't have all the seasoning spices, use just basic oregano, italian herb seasoning and red chilli flakes. 

Storage and Serving

Store the leftover potato wedges in an airtight container. It stays in the refrigerator for 3 to 5 days. To reheat, bake them in an oven or air fryer until warm and crispy again. 

Serve the wedges immediately after frying for the best crunch. Serve it along with tomato ketchup, mayonnaise, cheese dip or garlic dip, or your favorite sauce. Enjoy them as a snack, party starter or side dish with burgers, wraps, and sandwiches.

FAQ

Q. Why are my potato wedges not crispy ? 

This happens if the potatoes are too wet or the pan is overcrowded while frying or the oil isn't hot enough. Pat dry the potatoes and fry them in small batches to make it crispy. 

Q. Which potatoes are best for potato wedges ? 

Russet potatoes are the best choice because they turn crispy on the outside and soft inside. You can also use any other variety of potatoes you have. 

Q. Can I make these potato wedges in an air fryer or oven ? 

Absolutely ! Cook them in a preheated air fryer or oven. Flip the wedges halfway through cooking so they become crispy evenly. 

Q. What to do if I don't have the spice mix ? 

No problem. Use simple seasonings like salt, pepper, chilli powder, cayenne, red chilli flakes or Italian seasoning mix you like.

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