Double-Fried Potato Wedges
Crispy wedges are achieved through two separate fry cycles: the first cook at a lower temperature softens the potato interior, while the second flash-fry at a higher temperature creates a rigid, golden-brown crust. Drain thoroughly on a rack to keep the steam from turning the exterior soggy.
Control the starch
Soaking the cut potatoes in cold water removes excess surface starch, which prevents the wedges from sticking together and ensures a cleaner crunch.
- Heavy-bottomed pot or Dutch oven
- Spider strainer
- Wire cooling rack
- Thermometer
What goes in.
- 3 lbRusset potatoes, scrubbed
- 1.5 qtNeutral oil with a high smoke point (grapeseed or canola)
- 2 tbspKosher salt
Temperature recovery is your target
The first fry happens at 300°F (150°C) until tender, not browned. The second fry happens at 375°F (190°C) to set the crust instantly.
The method.
Prep
Cut the potatoes into even, thick wedges. Place them in a bowl of cold water for 30 minutes, then drain and pat them completely dry with towels.
First fry
Heat oil to 300°F (150°C). Working in batches, fry for 5–7 minutes. They should be cooked through but still pale. Remove and drain on a wire rack.
Rest
Allow the wedges to cool completely, at least 15 minutes. This cooling phase allows the moisture inside to stabilize.
Final fry
Increase oil heat to 375°F (190°C). Fry the wedges in batches for 3–4 minutes until the edges are deep gold and firm to the touch.
Finish
Transfer immediately to a clean bowl, sprinkle generously with salt, and toss before serving.
Other turns to take.
Garlic-Herb
Toss the hot, finished wedges with finely minced parsley and fresh garlic paste.
Spiced
Add smoked paprika and cayenne to the salt mixture before tossing.
When it doesn't go to plan.
Never overcrowd the pot, as this drops the oil temperature too fast and leads to greasy, limp potatoes.
Use a deep-fry thermometer; judging oil temp by eye is inconsistent and dangerous.
Keep a sheet tray under the cooling rack to catch oil drips and keep your workspace clean.
The ones that keep coming up.
Can I use olive oil?
No. Extra virgin olive oil has a low smoke point and will burn before the second fry is finished.
Why did my wedges turn brown during the first fry?
The oil temperature was likely too high. Keep it strictly at 300°F during the first stage.
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