Cookbook:Fried Potato Wedges
| Fried Potato Wedges | |
|---|---|
| Category | Potato recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Potato
Ingredients
[edit | edit source]- 4 medium/fair sized potatoes (Russets are preferable)
- 4 tablespoons of olive oil or (canola oil)
- 5 grams sea salt (paprika or onion salt works too)
- 4 grams of parsley or oregano (many seasonings can work)
Procedure
[edit | edit source]- Slice potatoes evenly (over-sized wedges can result in uneven cooking).
- Sprinkle seasoning and salt over each potato.
- Deep fry potato wedges until brown and crispy (cook longer for more crispiness.)
- Put in a plastic container and put in fridge (or just put on a cooling area if eating immediately).