Are you ready to transform ordinary potatoes into a mouthwatering sensation that will have everyone at your table begging for seconds? These pan-fried potato wedges are not just a side dish - they're a culinary experience that combines crispy exteriors, tender interiors, and a perfect blend of savory seasonings that will elevate any meal from ordinary to extraordinary!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Wash the russet potatoes thoroughly under cold running water to remove any dirt or debris.
- Cut each potato lengthwise into 8 equal wedges, ensuring they are roughly the same size for even cooking.
- Pat the potato wedges dry completely with paper towels to remove excess moisture, which helps achieve a crispy exterior.
- In a large mixing bowl, combine olive oil, paprika, garlic powder, salt, and black pepper, whisking to create a uniform seasoning mixture.
- Add the potato wedges to the seasoning mixture and toss gently to coat each wedge evenly with the spices and oil.
- Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat, ensuring the pan is well-heated before adding potatoes.
- Arrange the potato wedges in a single layer in the hot pan, making sure they are not overcrowded to ensure proper browning.
- Cook the wedges for 4-5 minutes on each side, turning carefully to create a golden-brown and crispy exterior.
- Reduce heat to medium-low and continue cooking for an additional 10-12 minutes, turning occasionally to prevent burning.
- Check the potatoes' doneness by piercing with a fork - they should be tender inside and crispy outside.
- Remove from heat and transfer to a paper towel-lined plate to absorb excess oil.
- Let the potato wedges rest for 2-3 minutes before serving to allow them to cool slightly and maintain crispiness.
- Serve hot, optionally garnished with fresh chopped parsley or additional seasoning to taste.
Tips
- Drying the potato wedges is crucial - use paper towels to remove all moisture, which helps achieve that irresistible crispy exterior.
- Use a heavy-bottomed skillet or cast-iron pan for the most even heat distribution and best browning results.
- Don't overcrowd the pan - cook potato wedges in a single layer to ensure each wedge gets perfectly golden and crisp.
- Medium-high heat is key - it helps create a beautiful golden-brown crust without burning the potatoes.
- For extra flavor, experiment with different seasonings like smoked paprika, herbs like rosemary, or add a sprinkle of parmesan cheese in the last few minutes of cooking.
- Let the wedges rest for a few minutes after cooking to maintain their crispy texture and allow excess oil to drain.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
