Fry Potato Wedges In A Pan

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Top potato wedges with your favorite herbs or melted cheese.

Fried potato wedges are creamy on the inside and crispy on the outside, creating a side dish rich in both texture and flavor. The wedges are similar to French fries except they are made with the skin on and are suitable for eating with your fingers or with a fork. You don't need lots of oil or a deep fryer to make perfectly crisped potato wedges. Using a large skillet or pan ensures the wedges cook evenly with only a minimal amount of oil. Use your favorite oil for the wedges, such as vegetable, canola or olive oil. Add this to my Recipe Box.

Instructions

1. Wash the potatoes under cool water. Scrub the skins clean with a vegetable brush.

2. Slice each potato in half lengthwise. Lay the potato halves face down on the cutting board and cut each half into ½-inch-wide wedges.

3. Heat the oil in a large skillet over medium heat. Add the potato wedges once small bubbles appear in the oil.

4. Cover the pan and cook the potato wedges for 10 minutes. Stir the wedges every three minutes so they don't stick to each other or the pan.

5. Remove the lid and stir the wedges again. Continue to cook and stir for an additional 10 minutes or until the outside of the wedges is crispy and brown.

6. Remove the wedges from the pan and lay them on a layer of four paper towels. The towels absorb the the excess oil.

7. Sprinkle the wedges with salt and pepper to taste. Serve warm

Tags: potato wedges, large skillet, wedges with, with your, your favorite