My Potato Wedges

Potato Wedges are one of those dishes that once you start you will finish them off. Using only a few ingredients, baking potatoes, butter, salt and a fryer creates a dish that everybody loves. Ideal as a side dish and a snack.

My Potato Wedges

Simply a nibble that is always perfect.

4.89 from 26 votes

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Course: Appetizer, Side Dish, Snacks

Cuisine: American

Keyword: Bake, Fry, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 3 People

Calories: 1264kcal

Equipment

• Fat fryer
• Baking Tray

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Ingredients

 

MetricImperial

• 4 large baking potatoes
• 2 tsp butter to cover potatoes
• 2 pinches sea salt
• 3 ltrs Vegetable oil if pan frying

Instructions

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Prick the baking potatoes with a fork or skewer to let the steam out whilst cooking.
• Rub them with butter and sprinkle with a little salt.
• Place the potatoes on a baking tray in the middle of the oven and bake for 45 minutes –1 hour. They should be soft but cooked.
• When cooked, place them to one side and allow to cool.
• When cold, slice them into wedges. You should get six out of each potato.
• Using a deep fat fryer, turn to 175°C/350°F and deep fry the wedges for 3 – 4 minutes until golden brown.
• If you are using vegetable oil in a deep sided pan, also heat to 175°C/350°F and deep fry the wedges for the same time until golden.
• I love these with another pinch of salt whilst dipping into a cool dip.

Nutrition

Calories: 1264kcal | Carbohydrates: 267g | Protein: 32g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 920mg | Potassium: 6157mg | Fiber: 19g | Sugar: 9g | Vitamin A: 265IU | Vitamin C: 84mg | Calcium: 195mg | Iron: 13mg