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Ultra Crispy Triple Cooked Potato Wedges
Ultra crispy potato wedges make a perfect side for any meat dish or go great on their own as a snack.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Freezer time
4
hours
hours
Total Time
4
hours
hours
35
minutes
minutes
Servings
6
Author
Mat Cotton
Ingredients
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
Instructions
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.