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My homemade potato wedges have been a massive hit in my restaurant since I added them to the menu. What's the trick? The two-stage cooking method gives you that absolutely addictive crunch on the outside while keeping everything soft and fluffy inside. Today I'm sharing my approach for wedges that are just as crispy as the KFC ones but way better because they're made with a personal touch.
The wonder of twice-cooking
When customers ask why my wedges are so crunchy, I let them in on my little trick: soaking the potatoes to wash away extra starch. This plus my two-stage frying method is what creates that perfect texture. My homemade spice blend really brings out the natural sweetness you get from potatoes.
What goes into my ultimate wedges
- Bintje potatoes: 3 pounds carefully selected
- Flour: 2 cups type 55
- Whole milk: 1 1/2 cups nice and cold
- One egg: From my backyard chickens
- Fine salt: 2 teaspoons
- Garlic salt: 1 teaspoon that I make myself
- Onion powder: 1/2 teaspoon for flavor
- Black pepper: 1 teaspoon freshly ground
- My herb mix: 1 teaspoon homemade
- Frying oil: Peanut oil because it handles heat well
My step-by-step method
- Getting the potatoes ready
- I cut them into even wedges no thicker than my pinky finger. Soak them in cold water for at least an hour - the longer they soak, the better they'll turn out.
- My signature coating
- I mix the milk and egg in one bowl. In another, I combine the flour with all my spices. That's my special blend.
- The ideal coating process
- I thoroughly dry the potatoes then dip in flour, milk mixture, and flour again. They rest for 10 minutes on a rack.
- Two-stage frying
- First bath at 175°C for 5-6 minutes. Then rest and second fry for 3-4 minutes for that heavenly crunch.
My must-follow tips
You can't skip the soaking - it totally transforms them. I always cut my wedges the same size so they cook evenly. Letting them rest after coating is key. And above all, my two-stage frying makes all the difference.
My tasty twists
I like to switch up the spices sometimes with a bit of smoked paprika or Espelette pepper. For my gluten-free customers, I swap in cornflour. And my homemade dips really make them special - my aioli, ranch sauce, or honey mustard.
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Great pairings
At my restaurant, I serve these wedges alongside my homemade fried chicken, burgers, or just as a starter with my dips. They go well with pretty much any dish - that's what makes them so versatile.
Frequently Asked Questions
- → Why soak the potatoes?
- Soaking removes extra starch and helps the wedges get crispier. The longer you soak, the crunchier they'll turn out.
- → What’s the purpose of double frying?
- The first fry cooks the potato inside, and the second fry builds the crispy, golden crust. This method guarantees the best texture.
- → Which oil is best for frying?
- Go for neutral oils with a high smoke point, like sunflower or peanut oil. Skip olive oil since its smoke point is too low.
- → How to keep the oil temperature steady?
- Don't overcrowd the fryer and give the oil time to heat back up between batches. A cooking thermometer is handy here.
- → How to keep wedges crunchy longer?
- They're best eaten fresh. If needed, keep them in a 100°C oven but don't cover them, or they'll lose their crunch.