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Crispy potato wedges

Ultra Crispy Triple Cooked Potato Wedges

Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Freezer time 4 hours
Total Time 6 hours
Author Mat Cotton


For the potatoes

  • Red skin variety Potatoes, cut into 2.5cm wide fries Allow 1.5-2 potatoes per adult
  • Sunflower Oil for frying Quantity will depend on the size of your fryer and how many potatos you are cooking

For the seasoning

  • Kosher salt Any flakey salt works best
  • Dried rosemary
  • Dried oregano
  • A squeeze of lemon juice.


  • 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.