These crispy potato wedges are coated in a flavourful mix of spices and fried to golden perfection, making them a delicious side dish or snack. They're easy to prepare and much better than frozen wedges. Serve them up with a homemade creamy garlic sauce and enjoy while it’s hot!

Tip #1

Consistent Wedge Size: Cut your potatoes into evenly sized wedges to ensure they cook uniformly.

Tip #2

Dry the Wedges Well: After boiling, make sure the wedges are completely dry before dipping them in batter to improve batter adherence and reduce oil splatter.

Tip #3

Keep the Oil Clean: Skim off any bits that fall off the wedges while frying to keep the oil clean and prevent the burnt bits from sticking to the wedges.

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Potato Wedges

Total Time: 40 minutes

Serves: 4

Ingredients

5 large potatoes
1 cup plain flour
3 tbsp garlic powder
1 tbsp paprika
1 tbsp salt
1 tsp ground pepper
1 cup cold water
Oil for frying

For the Sauce:

2 cloves crushed garlic
1/4 cup mayonnaise
4 tbsp milk
1 tsp oyster sauce
1 tsp soy sauce
Salt and pepper to taste

Preparation

Wash the potatoes thoroughly and cut them into wedge shapes.
Boil the wedges in water for 10 minutes to start the cooking process and ensure they'll be soft on the inside after frying.
In a large bowl, combine the flour, garlic powder, paprika, salt, and pepper. Gradually add cold water to the dry ingredients, mixing continuously until the batter is smooth and has the consistency of thin pancake batter.
Heat oil in a deep fryer or a large skillet to 375°F (190°C). Drain the boiled potato wedges and pat them thoroughly dry with paper towels. This is crucial to prevent splattering during frying. Dip each wedge into the batter, ensuring each is well-coated. Carefully place the coated wedges into the hot oil and fry for about 15 minutes, or until they are golden brown and crispy. Turn them occasionally for even cooking.
In a small bowl, mix together the crushed garlic, mayonnaise, milk, oyster sauce, and soy sauce until well combined. Season with salt and pepper according to your taste.
Once fried, transfer the wedges to a plate lined with paper towels to drain excess oil. Serve the hot wedges immediately with the prepared garlic sauce on the side for dipping.