Pan-fried potato wedges make a wonderful side dish for breakfast, lunch or dinner. This simple recipe yields four generous servings, but can easily be doubled or even tripled if needed. I love seasoning my wedges with salt, pepper, and garlic powder, but they're equally delicious dressed in Italian seasoning or cayenne pepper.
Serve with ketchup, sour cream, mayo, or ranch dressing and get ready to watch these potato wedges fly off the table!
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Things You'll Need
4 large red or russet potatoes, washed, dried, and cut into wedges
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup canola oil or peanut oil
Slice potatoes into wedges. Place wedges in a large bowl of water and soak for at least 30 minutes or up to 2 hours.
This step helps removes excess starch and eliminates sugars that keep the potatoes from achieving maximum crispness.
Drain potato wedges and pat dry. Place potatoes in a large bowl and generously season with salt, pepper and garlic powder.
Heat oil in a large non-stick skillet over medium heat. Once the oil is simmering, carefully add the potatoes in a single layer and cook until crispy on both sides, about 5 minutes per side.
Transfer cooked potato wedges to a paper towel-lined plate to soak up some of the excess oil. Serve warm, with ketchup or your preferred dipping sauce.