Crispy Fried Potato Wedges

5.0(5)

I leave the skin on for extra flavor but you can peel the potatoes if desired. Use one large slice of onion but do not chop as the onion slice will be removed before frying the potato wedges. Plan ahead the boiled potatoes need to be chilled before frying. You can fry the wedges slightly ahead and just crisp them up in the oven before serving.

by Kittencalrecipezazz·published 2006-07-31

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Potato

Servings

6 cups

Total time

5h 6m

prep 5h

Calories / serving

587 kcal

Ingredients (6)

serves

24 small red potatoes (about 2 pounds)
1/4 cup olive oil (or more if needed)
1 -2 tablespoon butterbutter
1 -2 slice oniononion
seasoning salt (or use white salt)
black pepperpepper

Instructions (8 steps)

01Cook the potatoes with the peel on in boiling salted water to cover for about 12-14 minutes or until just fork-tender; drain cool slightly then chill for about 4 hours or up to 24 hours (or until cooled).
02Peel the potatoes if desired (I leave the skin on).
03Cut the potatoes into quarters.
04Heat oil and butter in a skillet until hot.
05Add in the onion slices; saute until the onion starts to turn golden; remove and discard onion (or you may leave the onion in).
06Add in potato wedges and fry for about 6-8 minutes or until golden on each side.

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