Jo-jo's Recipe
Deep fried, seasoned potato wedges served with your choice of dipping sauce.
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Ingredients
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Potato Wedges
Dipping Sauces
Method
Preparing the Potato Wedges
- 1
Wash and Cut the Potatoes
Begin by washing the Russet potatoes thoroughly to remove any dirt. Cut each potato into wedges, about 1/4 to 1/2 inch thick.
- 2
Soak the Wedges
Place the potato wedges in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes them crispier when fried.
- 3
Dry and Season the Wedges
After soaking, drain the wedges and pat them dry with paper towels. In a large bowl, toss the wedges with olive oil, salt, black pepper, garlic powder, paprika, and cayenne pepper until evenly coated.
Frying the Wedges
- 4
- 5
Fry the Wedges
Carefully add the potato wedges in batches to the hot oil, making sure not to overcrowd the pot. Fry for about 5-7 minutes or until they are golden brown and crispy.
- 6
Drain and Season Again
Using a slotted spoon, remove the fried wedges from the oil and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with additional salt if desired.
Serving
- 7
Prepare Dipping Sauces
In small bowls, serve your choice of dipping sauces, such as ketchup, ranch dressing, barbecue sauce, or hot sauce.
- 8
Plate the Wedges
Arrange the crispy potato wedges on a serving platter and serve immediately with the dipping sauces on the side.