Fried Potato Wedges
Fried potato wedges are a simple side that needs only four ingredients and one pot of hot oil. The recipe calls for Russet potatoes, whose starchy flesh turns fluffy inside while the cut edges brown and crisp. Salt and a dried herb such as parsley or oregano do the seasoning, and you can swap in paprika or onion salt. Cut the wedges evenly and they will all finish together.
Instructions
Cut the potatoes into wedges of even size. Wedges that are too large will cook unevenly, leaving some pieces pale in the middle while others are done.
Sprinkle the salt and your chosen herb over each wedge. Paprika or onion salt can stand in for the sea salt, and other seasonings will work in place of the parsley or oregano.
Heat the oil and deep fry the wedges until they are brown and crisp on the outside. Leave them in a little longer if you want them crunchier.
If you are eating them right away, set the wedges on a cooling area. To keep them for later, move them to a plastic container and put it in the fridge.
Make it personal.
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