Light And Crispy Potato Wedges

Updated: Jul 4

I love making snacks for my kids. The evening time after swimming, means some really hungry boys rummaging around for food! These light and crispy potato wedges are their favourite. I feel like the responsibility of inventing new and exciting snacks is intense. But I love cooking for them so I'm so happy they want something new all the time. Gives me a chance to use my imagination. I'm just glad they are out of the artistic plate phase. Those take ages to put together.


These are different to other wedges as they are battered and fried! does it get better than that? I serve these light and crispy potato wedges with a delicious dip. Makes it all more yum and fun.



light and crispy potato wedges



Preparation Time 10 minutes

Cook Time 15 minutes

Serves 4-6 people

Ingredients


4 large potatoes

1 cup flour

1/2 cup ice cold water

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

Salt and pepper- to taste

Oil - for deep frying



Light and Crispy potato wedges


Sauce


1/4 cup mayonnaise

2 tablespoons sour cream

1 teaspoon vinegar

1 teaspoon ketchup

Salt and pepper - to taste

1/2 teaspoon garlic powder

1/2 teaspoon paprika








Instructions

  1. Cut the potatoes into wedges. Do not remove the skins. It adds FLAVOUR!

  2. Boil the potato wedges in salted water for 6-8 minutes. Drain and pat them dry. Allow them to air dry while you prepare the batter.

  3. For the batter: combine the flour, garlic powder, cayenne, paprika, salt , pepper and mix well.

  4. Add enough ice water and mix it through to make a thin batter. I added 1/2 cup of ice water.

  5. Add the potato wedges in batches. Add a few at a time as you fry. This ensures the wedges don’t stick together and remain crispy while frying.

  6. Heat 1 inch oil in a pan to 170c. Fry the potato wedges in batches. Do not overcrowd the pan, so they become all nice and crispy and don’t stick together. Fry the wedges for 3-4 minutes. Remove them from the pan and blot on kitchen paper to remove excess oil.

  7. For the sauce: combine all the ingredients. Mix well and serve.


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