Crispy Potato Wedges
These crispy fried potato wedges are everything you want in a snack—golden and crunchy on the outside, tender and fluffy on the inside. Seasoned to perfection with a blend of spices, they’re easy to make and even easier to enjoy. Perfect as a side dish for burgers or a game-day appetizer, these wedges are guaranteed to disappear fast. Serve them with your favorite dipping sauces for an irresistible treat that’s sure to impress.
Ingredients
- 5 russet potatoes
- 2 cups all-purpose flour
- 3 cups water
- 3 tbsp onion powder
- 3 tbsp garlic powder
- 2 tbsp chicken bouillon powder
- 1 tbsp cayenne pepper more if you want more spice
- vegetable oil any neutral oil to fry
- 1 tsp salt
Instructions
Prepare the Potatoes
- Chop your russet potatoes into wedge shapes, ensuring they’re evenly sized for consistent cooking.
- Bring a pot of water to a boil and cook the potato wedges for 7–8 minutes until slightly tender.
- Drain the potatoes and pat them dry thoroughly with paper towels to remove excess moisture.
Make the Batter
- In a mixing bowl, combine flour, cayenne pepper, onion powder, garlic powder, chicken bouillon powder, and salt. Gradually add water, stirring until a smooth batter forms. The consistency should be thick enough to coat the potatoes evenly.
Coat the Potatoes
- Once the potatoes are dry, toss them into the batter, making sure each wedge is coated well.
Fry the Wedges
- Heat your oil to 350°F in a deep fryer or large pot.
- Carefully place a few potato wedges into the hot oil, making sure not to overcrowd the pot.
- Fry for 6–8 minutes or until they are golden brown and crispy.
Drain and Serve
- Remove the wedges from the oil and place them on a wire rack to drain any excess oil. Serve hot with your favorite dipping sauce, or enjoy them on their own for a perfectly crispy snack!