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.
Servings 6
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.