For an extra layer of flavor, try adding a pinch of garlic powder or onion powder to the flour mixture. Adjust the amount of cayenne pepper to control the spiciness level to your preference. Ensure the oil temperature remains consistent for even cooking. If the oil cools down too much, the wedges may become soggy. Serve immediately while hot and crispy for the best taste and texture. Pairs perfectly with your favorite dipping sauce! For best results, use a heavy-bottomed pot or a deep fryer to maintain a consistent oil temperature.
Fried Potato Wedges
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING5 People
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VIEWS12
Embark on a culinary adventure with these crispy, spice-infused potato wedges. Thinly sliced and fried to golden perfection, they deliver a delightful crunch with every bite, enhanced by a symphony of savory spices. Prepare to be captivated by this irresistible snack!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol4 mg
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Fiber5 g
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Protein8 g
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Saturated Fat3 g
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Sodium191 mg
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Sugar4 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Heat vegetable oil in a deep-fryer or large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (Prep time: 5 minutes)
02
Step
10 mins
Carefully slice each russet potato into 16 even wedges, ensuring uniform thickness for consistent cooking. (Prep time: 10 minutes)
03
Step
3 mins
In a 1-gallon resealable plastic bag, combine the flour, chili powder, chicken bouillon granules, paprika, ground black pepper, and ground cayenne pepper. Seal the bag and shake well to thoroughly mix the spices. (Prep time: 3 minutes)
04
Step
7 mins
Dip each potato wedge into the milk, ensuring it's fully coated. Then, transfer the milk-soaked wedges into the plastic bag with the flour mixture. Seal the bag and shake vigorously until each wedge is evenly coated with the spiced flour. (Prep time: 7 minutes)
05
Step
6 mins
Carefully place the coated potato wedges into the hot oil, working in batches to avoid overcrowding the fryer. Fry for 5 to 6 minutes per batch, or until the wedges are golden brown and crispy. (Cook time: 5-6 minutes per batch)
06
Step
2 mins
Remove the fried potato wedges from the oil using a slotted spoon or tongs. Place them on a plate lined with paper towels to drain excess oil. (Prep time: 2 minutes)
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Darrel Hahn
Jun 15, 2025These wedges were a huge hit! The spice blend is perfect, and they were so crispy.
Winnifred Cummerata
Jun 13, 2025I added a little garlic powder to the flour mixture, as suggested, and it was amazing!
Chris Frami
Jun 11, 2025The timing was perfect, and the wedges came out golden brown and perfectly cooked.
Fannie Faymuller
May 27, 2025Easy to follow recipe and delicious results. Will definitely make again!
Monica Dickensankunding
May 24, 2025My family loves these! I make them every week now. Thanks for the great recipe!