Crispy Potato Wedges (Print Version)
# Ingredients:
01 -
About 1.36 kg of Russet potatoes.
02 -
1 1/2 cups of milk.
03 -
2 cups of plain all-purpose flour.
04 -
1 large egg.
05 -
A teaspoon of onion powder.
06 -
Two teaspoons of regular salt.
07 -
A tablespoon of ground black pepper.
08 -
A teaspoon of garlic salt.
09 -
Cooking oil for frying.
10 -
Optional: A teaspoon of poultry spice mix.
# Instructions:
01 -
Rinse the potatoes and slice them into 1 cm thick wedges. Soak them in a water-filled bowl for at least 1 hour (overnight if you have the time).
02 -
Whisk the milk and egg together in one bowl. In another bowl, combine the flour with the seasonings (salts, pepper, onion powder, and optional spices).
03 -
Roll the potato wedges in the flour mixture, dip them in the egg-milk mix, then coat them with flour again. Let them sit for 5-10 minutes on a rack before frying.
04 -
Heat your oil to 175°C. Fry the wedges in small batches for around 5-6 minutes, then let them drain on a rack.
05 -
Fry the wedges again for an extra 3-4 minutes to get a super crunchy crust. Drain them and serve hot.
# Notes:
01 -
To make the wedges extra crispy, the double frying step is key.
02 -
For optimal texture, you can soak the wedges for up to 24 hours.