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My homemade potato wedges have been a massive hit at my restaurant since I added them to the menu. What's the trick? It's all about cooking them twice to get that irresistible crunch on the outside while keeping them soft and fluffy inside. I'm sharing my method with you today for wedges that are just as crispy as the ones from KFC but way better because they're made with a personal touch.
The wonder of twice-cooked potatoes
When customers ask why my wedges are so crispy, I tell them my little trick: soaking the potatoes to wash away extra starch. This plus my two-stage cooking method gives you that perfect texture. My homemade spice mix brings out the natural sweetness in the potatoes too.
What goes into my perfect wedges
- Bintje potatoes : 3 pounds carefully selected
- Flour : 2 cups of all-purpose
- 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 blend : 1 teaspoon homemade
- Frying oil : Peanut oil because it handles heat well
My step-by-step approach
- Getting the potatoes ready
- I cut them into even wedges no thicker than my pinky finger. They need to soak in cold water for at least an hour, but longer is better.
- My special coating
- I mix milk and egg in one bowl. In another, I combine flour with all my spices. This is my secret blend.
- The right coating technique
- I dry the potatoes thoroughly, then dip in flour, milk mixture, and flour again. They rest on a rack for 10 minutes.
- Two-stage frying
- First bath at 175°C for 5-6 minutes. After a rest, they go back in for 3-4 minutes to get that heavenly crunch.
Tips for great results
You can't skip the soaking part, it makes all the difference. I always cut my wedges the same size so they cook evenly. Letting them rest after coating is key. And of course, frying them twice is what makes them so special.
Fun twists to try
I like to play around with different spices, sometimes adding smoked paprika or Espelette pepper. For my gluten-free customers, I switch to cornflour instead. My homemade dips really take these to another level – try them with my aioli, ranch dressing, 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 an appetizer with my dips. They go well with practically anything you can think of, that's what makes them so versatile.
Frequently Asked Questions
- → Why soak the potatoes first?
- Soaking removes excess starch, which helps make the wedges crispier. The longer you soak, the better the crunch.
- → What’s the point of double frying?
- First fry cooks the inside, while the second fry gives the wedges their crispy golden coating. It’s key for the ideal texture.
- → What oil is best for frying?
- Go for neutral high-smoke-point oils like sunflower or peanut oil. Avoid olive oil since it burns at lower temperatures.
- → How do you keep oil hot enough?
- Don’t overcrowd the fryer and let the oil reheat between batches. A cooking thermometer is great for monitoring the heat.
- → How can I keep wedges crispy?
- They're best eaten right away. If needed, keep them warm at 100°C in the oven, and avoid covering them so they stay crispy.