These ultra crispy potato wedges make a perfect side for any meat dish or go great on their own as a snack.
I’ll be honest, these take some time and effort, but they are worth it and you can do most of the prep work ahead of time.
For this particular recipe, I’ve done the wedges Greek style, with sea salt flakes, oregano, rosemary and lemon.
Once you learn the technique there are lots of options to mix up the flavors though.
Here are some other ways in which you can prepare them:
- parmesan and garlic
- truffle and parmesan
- with poutine
- salt and vinegar
- chipotle seasoning
- loaded with leftover smoked brisket, bacon, cheese and bbq sauce
Types of potato to look for
For this particular recipe, try and find a potato with a red skin, as I find it holds up well to the three cooking methods without falling apart, but most varieties will work well.
Whatever you decide to put on them, the resulting “fries” have a deliciously crunchy exterior, while the center stays soft, hot and fluffy.
I allow for around 1.5-2 potatoes per person that you’re serving, as a side, but frankly, that amount is glutenous and you’ll be good with 1 per person.
However, whenever I’ve served these at a BBQ, working on 1.5 per person, I serve them in a large wooden bowl and there are NEVER any left, such are the deliciousness of these.
What you’ll need
You’ll need a deep fryer for this recipe, and a large, deep saucepan, but that’s pretty much it, other than the normal kitchen implements of a sharp knife and some bowls, etc.
If you don’t have a deep fryer you can get great results deep frying in a pan or wok.
Here’s the method to getting them so fantastic…
How to make the crispiest potatoes you’ve ever tasted
1. Wash and cut your potoes
Firstly, you’re going to want to wash your potatoes, because I like to keep the skins on. They lend a beautiful earthy flavour, but if you prefer to peel them, then they are just as good without skins too!
Once you have washed your spuds, pat them dry and cut into 1 inch wide, long fries.
I like to slice the whole potato lengthways into desired thickness, then lay each piece flat and cut lengthways.
Now you are ready for Cook number one.
2. Cook number one – Boil
The first way that you are going to cook these potatoes is by par-boiling them.
Its important that you don’t overdo this step and boil them completely because they’ll fall apart in the next step.
Put all of your potatoes into a large, deep saucepan, cover with water just enough to cover the potatoes (you’ll want about 1/2″ water over the top of them), and LIBERALLY dose with salt, about 3-4 good pinches.
I use Maldon Sea Salt flakes because they dissolve in the water really easily, and it makes me feel all fancy using them, but you can use any kosher salt.
Put the saucepan on the stovetop and when the water is boiling, leave them for 4-5 minutes, then drain, and let them steam dry for a couple of minutes.
Once you’ve done that, return them to the saucepan you boiled them in, and lightly shake the pan to ‘fluff’ them up a bit.
This is important to get some surface cracks, because when you fry them in the next step, the more cracks and surface area for the oil to penetrate into, the better your crunch will be on your final product.
This is also why you dont want to overcook them, as theyll just fall apart if they are cooked all the way through.
3. Freeze them to dry them out…
Line a baking tray with baking paper, and when the potatoes have cooled a little, spread them out in a single layer and put them in the freezer.
This will help to dry out the potato, which will give you more of that all-important crispiness you are aiming for.
Try not to let the potatoes touch on the tray, as you want them to air dry all over. I leave them in the freezer for a good couple of hours. When you’re ready to do Cook Number Two, prepare your deep fryer at the hottest it will go.
4. Cook number two – Deep fry
Firstly, make sure your oil is at the right temperature before you start. If your oil isn’t hot enough, your potatoes will just turn out greasy and soggy, and that isn’t what you want at all.
Most electric deep fryers have inbuilt temp monitors that will tell you exactly when your oil is ready, but if you’re just using the oil in a pan on the stove method, there are a couple of ways of checking the temp is right:
1) Using a wooden spoon, pop the handle in the oil a little. If little bubbles form around it, the oil should be hot enough; but basically you’ll just end up with a greasy handled spoon. The best method to check is the following..
2) Using a high temp thermometer, The temperature of the oil should be around 280°F or above.
Now its time to deep fry your potatoes.
Its important not to overload the fryer, as this does two things;
- lowers the temperature of the oil (soggy potatoes, remember?),
- and doesn’t allow all the potatoes to get max surface area contact with the oil, and you’ll end up with the same result.
If you need to cook them in batches, then cook them in batches. You’re in no rush. Oh, you are? Then these aren’t the Aussie potatoes cooked three times with two different methods for you. I told you that earlier.
Anyway, you want to fry your potatoes for 4-5 minutes. Basically, you’re wanting them to just start to turn a nice golden color and to start to crisp up. At this point, remove from the oil, and allow to drain for 4-5 mins.
While your potatoes are draining, line your tray with baking paper again, and follow the same method of spreading them out in a single layer (not touching again).
Then, once they have cooled a bit, put them back into the freezer for another rest for a couple of hours….
5. Cook Number Three
Cook number three is basically exactly the same as cook number 2, so scroll back and follow those instructions again.
The only difference is that you will cook them slightly longer this time, around 6-7 minutes.
Keep checking them periodically throughout though, because some potato varieties may cook sooner, and it also depends just how thick you have cut them.
At this point, drain your potatoes again, and then put them into a large bowl. Sneak a taste of one or two, I always do…
6. Dressing your potatoes
Sprinkle your potatoes with equal amounts of the following:
- Sea Salt flakes
Toss to coat, then finish with a good squeeze of lemon juice and toss again, before stealing a few more for yourself, and serving.
Serve either on their own as a football day snack, or as a side to burgers, steak, or whatever else you’d put fries with.
And of course, a beer. These go awesomely with pretty much anything, but I like a crisp German beer like a Pilsner.
Ultra Crispy Triple Cooked Potato Wedges
For the potatoes
- 3 lbs Red skin variety Potatoes
- Sunflower Oil for frying. Quantity will depend on the size of your fryer and how many potatoes you are cooking
For the seasoning
- 1 tbsp Kosher salt Any flakey salt works best
- 1 tbsp Dried rosemary
- 1 tbsp Dried oregano
- 1/2 lemon juice only
- Wash and dry potatoes; peel if you want to but I recommend leaving the skin on. Cut potatoes into 2.5cm wide wedges.
- Parboil wedges in salted water for 4-5 minutes, then drain and return to pot.
- Shake your potatoes slightly to fluff them up on the surface.
- Line a baking tray with baking paper, and spread the potatoes out in a single layer.
- Freeze for 2 hours or more.
- Prepare a deep fryer and fry for 4-5 mins, until they start to turn golden.
- Drain, then place on baking paper lined tray again and freeze for another 2 hours.
- Deep fry again for 6-7 minutes until golden in colour and nice and crispy and crunchy. Drain to get rid of excess oil.
- Season with salt flakes, dried oregano, dried rosemary and a squeeze of lemon. Toss to coat, and serve.