Sawyer's Creek Chefs

2005.03.25

From the Kitchen of Mark, Point Road

Potato Wedges

More a technique than a recipe, based on researching potato frying techniques. Results in nongreasy potatoes. Similar technique for french fries.

Ingredients

• Russet, i.e. Idaho, potatoes - about 2-4 potatoes per serving
• Oil (canola or peanut preferred) - enough for deep-frying
• Coarse kosher or sea salt

Directions

1. Instead of peeling potatoes, scrub clean with a potato brush under running water. Cut potatoes into wedges and soak in ice water (and/or store in refrigerator) for a few hours at least - this chills the potatoes and washes away some of the surface starch. Note: starchy potatoes like Russets or maybe Yukon Golds are preferred over all-purpose or waxy potatoes for frying and mashing.
2. Heat oil over med. high heat - or about 325-350 degrees Fahrenheit. While oil is heating, drain potatoes and blot with clean paper towels.
3. Slowly add potatoes into hot oil, so the temperature doesn't drop too much too quickly. Fry for about 7 minutes or more, until inside of wedges are tender. The purpose of chilling the potatoes in ice water is so the outside doesn't cook and brown before the inside has had a chance to cook.
4. Remove the potatoes from the oil. Don't worry if they aren't golden brown yet, as long as the insides are cooked. Place potatoes on paper towels. Meanwhile, increase oil temperature over high fire, or about 350-375 deg. Fahrenheit.
5. (Here's the 2nd important technique) Add the potatoes back to the oil, fry for about 5 minutes until a nice golden color.
6. Remove potatoes for the last time from the oil, place on paper towels. Season with coarse kosher salt. (Regular table salt will be absorbed and make the potatoes less crisp; coarse sea or kosher salt helps prevent this.)

Number Of Servings
2-4 potatoes per serving

Preparation Time
2-3 hours prep; 20-30 minutes cooking per batch