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.
What goes well with potato wedges is Honey Mustard Chicken Thighs, Slow Cooker Beef Sliders, and Greek Portobello Mushroom Burgers.
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:
Pan Fried Potato Wedges
Learn how to make 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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
I love potatoes too, and regularly make either potato salad or baked. Sometimes they ARE the whole meal (things that happen when you live alone, haha). I never tried them with flour though. Love the simple dipping sauce. A must try Carla!
The flour helps them crisp up. And I won’t deny whether this whole pan for my entire dinner that day haha Thank, Paula!
Good post.. I like the par-boil tip..
I roast potatoes often and just as often have mixed results.. I will par-boil them now..
Thank you… :O)
The parboiling should help with roasting if they’re still not soft enough in the middle. Good luck!
I love the idea of chipotle mayonnaise. I would do it with just a little chipotle powder instead of the whole pepper. That would allow me to do everything with a small whisk (and make less clean up for my husband). I would probably use about ¼ teaspoon of the chipotle powder. (Chipotles in adobo are very popular, but while I like the flavor of the peppers, I have a strong dislike for the adobo sauce, so I just don’t use those.)
If you have chipotle powder, that’ll work too!
Just sent my husband to the store to get all the ingredients for the wedges. I was just going to make a boring and lazy dinner LOL with chicken, potatoes and spicy rice and veggies… But I love this. Thank you.
Nice! Hope you enjoyed them with dinner.
I read the NOTE after half cook done ????…Finally got crisp fried potatoes
Thanks for the info
The note simply reiterates not skipping steps 3 and 4. Even if you didn’t read the note ahead of time, the recipe still instructs you to parboil the potatoes. Regardless, I’m glad you were still able to get crispy fried potatoes!
YUM!! These potatoes look incredible, I need to try this recipe out!
Thanks! Let me know if you make the recipe!
Potatoes are my favorite and this recipe is perfect for me and my family.
Oh perfect! Let me know what you think if you make the recipe.
I made them but also used an egg dredge before the flour. I also added tumeric and paprika to the flour drege. Delici!
Love the addition of turmeric and paprika!
Can this be made with sweet potato instead? Will I get the same result? I’m obsessed with sweet potatoes nowadays and there aren’t much recipes for them, so I’m trying out the potato recipes with sweet potatoes.
I haven’t tried it with sweet potato, but I believe you can use the same technique. Let me know how it turns out!
I baked mine @400F for 40 minutes, they were lovely. I’ve been doing oven-baked wedges for a while, but never par-boiled first, Makes a tremendous difference, thank you so much!
Love the idea of baking them! Thanks for sharing.
Carla, I love potatoes, and this seems like an ideal way to consume them. This looks addicting and I am sure it will become a regular fixture on my menu. These make an ideal side dish. Thanks so much.
Let me know what you think of the recipe!
Hi Carla. I followed your recipe for crispy potato wedges on this laid-back, quiet Sunday afternoon. I appreciate the simple to follow, clear instructions. I included garlic seared shrimp to my dish. Thank you for being my kitchen mate! The tips were a great help.
Happy to hear the recipe was successful! Pairing it with garlic shrimp sounds like a delicious dinner.
I found your recipe today, and I am going to try it. I am a single woman and I have bought small potatoes. I am not going to purchase more potatoes because I do not want to have too many potatoes. I am interested in making garlic fried potatoes , will let you know if I am successful using your recipe. Thanks for the directions how to boil the potatoes so that it is half cooked, because I overcook them all the time. I hope it works with tiny potatoes too. Anyway, I will let you know.
I believe it should still work with tiny potatoes, although you may need to keep an eye on your cook time. Smaller might mean less time. Let me know how they turn out!
Such clear instructions. Thank you! I didn’t know about the parboiling. Also appreciate showing how to cut the potatoes. I know that seems simple but honestly I’ve never been able to figure out how to get such pretty wedges. Can’t wait to try this recipe, maybe tonight!. Thanks!
Let me know what you think!
Excellent, easy to follow recipe! Thanks for such clear step-by-step instructions. Came out perfectly. I am too lazy to sit and watch a pan though, so I think next time I will do the final cook in the oven, skipping the flour for oven roasted and just drizzle some oil and add all the seasonings. If anyone has ever made this recipe in the oven, would love to know the temp and cooking times. Thanks!
I think oven roasted is a great idea! Glad you enjoyed the potatoes. I haven’t baked them myself, but I would start at 400F for 20-30 minutes then check for doneness. It’s possible they may need longer, but it’s best to start checking early.
Hey Carla,
It is funny that you are calling potato wedges a side meal; for me, it’s the main dish. Thank you for clearing out that parboiling part. I have been skipping it. What spicy sauce do you think can go with this recipe?
Did you get a chance to look over the recipe card? I included a recipe for spicy mayo dipping sauce.
They look yummy!!
Thanks!
Just so you know, your link to your fish band chips recipe is not right… It links right back to this JoJo recipe
Fixed! Thanks for letting me know.