Frying potato wedges in a pan is such a easy way to cook potatoes. Similar to a french fry but cut into thicker wedges, pan-fried potatoes are hearty, crispy, and so satisfying. They make a wonderful side dish for breakfast, lunch, or dinner — but if you decide to simply eat them as a snack, it's a good choice, too. This recipe yields four generous servings, but can easily be doubled or even tripled if needed.
Things You'll Need
4 large red or russet potatoes, washed, dried, and cut into wedges
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/3 cup canola oil or peanut oil
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Tip
Feel free to get creative with your seasonings. While this recipe calls for salt, pepper, and garlic powder, you also add Italian seasoning, cayenne pepper, or any of your favorite seasonings.
1. Slice and soak the potatoes
Slice the potatoes into wedges. Place the wedges in a large bowl of water and soak for at least 30 minutes or up to 2 hours.
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Tip
This step helps removes excess starch and eliminates sugars that keep the potatoes from achieving maximum crispness.
2. Season the potatoes
Drain the potato wedges and pat dry. Place the potatoes in a large bowl and generously season with salt, pepper, and garlic powder.
3. Fry the potatoes
Heat the oil in a large non-stick skillet over medium heat. Once the oil is simmering, carefully add the potatoes in a single layer and cook until crispy on both sides, about 5 minutes per side.
4. Remove excess oil from the potatoes
Transfer the cooked potato wedges to a paper towel-lined plate to soak up any excess oil. Serve warm, with ketchup, sour cream, mayo, or ranch dressing and get ready to watch these potato wedges fly off the table!
