Pan Fried Potato Wedges
Learn how to make Pan Fried Potato Wedges that are super crispy on the outside while also soft in the middle. Serve them with a homemade chipotle mayonnaise dipping sauce.
Over the years you’ve asked for more side dish options as they’re hard to scale down for two.
I personally find side dishes challenging simply because you spend all of your energy on the main dish and don’t have time to create yet another recipe while the first one is cooking.
When I did my culinary school training, my final consisted of plating four different meals all featuring one protein, one starch, and one vegetable. Luckily I didn’t have to do all four in the same day.
This taught me how to multi-task and get a full dinner on the table without the food getting cold. I still struggle with adding a side dish every day, but I’m better than I was this time last year.
One side dish I make over and over and… are these Fried Potato Wedges inspired by Aarti Sequeria’s cookbook (affiliate link).
I’ve lost count on how many times I’ve made her recipe. I mean, who doesn’t love crispy pan fried potatoes? There are days where I wish this WAS my full dinner and didn’t have to make anything else.
I changed some of the spices around to make it more my own, but the technique is still the same.
The secret to the best fried potato wedges? Cooking them twice!
By parboiling the potatoes first, you can get your pan seared potatoes super crispy while also soft in the middle. Do not skip this step! Otherwise you will have hard, undercooked potatoes.
And because plain potatoes are boring, I made a homemade chipotle mayonnaise dipping sauce to add a bit of heat and acidity to balance the richness from the frying.
What is parboiling?
The key to making crispy fried potato wedges is boiling them in water first before frying. This method is referred to as parboiling.
Parboiling means you boil the potatoes ahead of time without fully cooking them. This ensures the middle is soft and fluffy while the outside is crispy and golden after frying.
If you skipped parboiling, your potato wedges would be crispy on the outside but hard and raw in the middle. By the time the middle is cooked, the outside would be burnt.
Ingredients For Fried Potato Wedges
To make your pan fried potatoes, you’ll need the following ingredients:
- Yukon gold potatoes: They have less starch than Russets so they tend to be crispier (plus I really like the taste). You can use also use red potatoes.
- Flour: Helps with the crispy texture after frying
- Garlic powder, onion powder, cumin, and salt: Spices and salt for seasoning
- Vegetable oil: You’ll want a neutral oil with a high smoking point.
- Cilantro: Adds some freshness
- Chipotle pepper: Often found in a can in the Mexican food aisle
- Mayonnaise: Use real mayo, not Miracle Whip
- Lemon juice: Much needed acidity to cut through the fat of the mayo. Do not leave this out!
How To Cut Potato Wedges
Not sure how to cut potato wedges?
First, cut each potato in half lengthwise. Place each half flat side down and cut in half lengthwise again.
If the wedges are too wide, cut them in half lengthwise one more time.
How To Make Fried Potato Wedges
Making potato wedges is easy! Here’s what you need to do:
- Add potatoes to large saucepan then cover with water.
- Bring to a boil then turn off the heat. Let sit for 5 minutes, drain into a colander, then cool another 5 minutes.
- Toss with flour, spices, and salt. For a spicier kick, toss them in fajita seasoning.
- Fry in hot shimmering oil. Once golden brown, flip and cook until that side is golden brown. Then fry on its third side until golden brown.
Serve immediately as they won’t stay crispy forever.
How To Bake Potato Wedges
Don’t want to fry your potato wedges? Check out my Baked Fish and Chips recipe where it includes instructions for baking wedges.
How To Make Chipotle Mayo
Although pan fried potatoes are great on their own, I love serving them with a dipping sauce. My condiment of choice is chipotle mayonnaise because I love the heat and smokiness.
Put canned chipotle peppers, mayonnaise, and lemon juice together in a blender. Once pureed and smooth, chill for about an hour before serving. This allows the flavors to develop and the mayo to thicken back up again.
Of course if you’re not a fan of spiciness, you can use your condiment of choice such as homemade basil pesto, or even ketchup.
What To Serve With Fried Potato Wedges
The key to serving side dishes is picking a method different from your main dish. If you’re frying, bake something. If you’re baking, fry or steam something.
Trying to fry or bake two different recipes at the same time is difficult. There are too many variables to consider, such as temperature, timing, and of course room.
That’s not to say you can’t because I’ve done it, but it’ll require more planning and focus.
Because you’re frying potato wedges, you’ll want to bake, grill, or even slow cook your main dish.
Fried Potato Wedges FAQ
Yes, you can substitute Russet potatoes. Because they have a higher starch content, you’ll want to soak them in cold water for 1 hour first.
When working with red or gold potatoes, I prefer to keep the skin on. However, it’s personal preference so if you hate it, go ahead and peel it.
Although you can’t fry potatoes ahead of time, you can cut them into wedges 1-2 days in advance. Refrigerate in a bowl of cold water to prevent oxidation.
Fried potato wedges are best eaten the day they’re made but if you do find yourself with leftovers, refrigerate them in an airtight container.
Reheat them in an oven or air fryer at 400F for 5-10 minutes.
What To Do With Leftover Potatoes
The biggest challenge when cooking for two is having leftover ingredients, especially when it financially makes sense to buy in bulk.
Take a 5 pound bag of potatoes for example. It’s cheaper to buy a bag yet that’s a lot of potatoes for two people.
After making your pan fried potato wedges, make these easy potato recipes next:
- 1 pound Yukon gold potatoes (roughly 2-3 large potatoes)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus more for taste
- 1-2 tablespoons vegetable oil
- Chopped cilantro, for garnish
Chipotle Mayonnaise Dipping Sauce
- 1 canned chipotle pepper
- 1/2 cup mayonnaise (not Miracle Whip)
- 2 teaspoons fresh lemon juice
- For the Chipotle Mayonnaise Dipping Sauce: In a blender or small food processor, blend together the chipotle pepper, mayonnaise, and lemon juice. Chill for at least 1 hour or until cold before serving.
- Cut each potato in half lengthwise. Cut each half lengthwise again. If the wedges are too wide, cut them in half lengthwise one more time.
- Add the potato wedges into a large saucepan with a big pinch of salt and add enough cold water to cover them by 1 inch.
- Bring the potatoes to a boil. Once boiling, turn off the heat, and let sit in the water for 5 minutes. Drain then let sit in a colander for another 5 minutes.
- Add the potatoes to a large bowl. Add the flour, garlic powder, onion powder, cumin, and salt. Gently toss to coat the potatoes.
- In a large skillet, heat 1 tablespoon oil. Once shimmering, add the potatoes (you may need to do this in two batches if the skillet isn't large enough). Cook for 5 minutes or until golden brown. Flip to the other side and cook another 5 minutes or until golden brown. Flip to the third side and cook another 5 minutes or until golden brown.
- Remove from the heat, garnish with cilantro, and serve with chipotle mayonnaise dipping sauce.
- If you split the potato into two batches, add the remaining 1 tablespoon oil and repeat with the remaining potatoes until golden brown on all sides.
- Do NOT skip parboiling the potatoes. It is the key to making your fried potatoes super crispy while also soft in the middle. Otherwise you will have hard, undercooked potatoes regardless of how long you fry them.
- To spice up your potatoes, toss them in fajita seasoning.
First published October 16, 2017