|Fried Baked Potato Wedges|
Fried Baked Potato Wedges
- 4 medium russet potatoes
- canola oil
Preheat oven to 400 degrees Fahrenheit. Wash, pierce, and lightly oil the potatoes. Place in oven directly on the middle rack and bake for about 1 hour, or until potato yields when gently squeezed with an oven-mitted hand.
Remove potatoes from oven and allow to cool for about 30 minutes before you cut them. Cut each cooled potato lengthwise in quarters.
Heat about 1 1/2 to 2 inches of canola oil in a heavy bottomed frying pan over medium high heat (stay on the medium side of medium high, as opposed to the high end).
When oil is hot (try it out by dipping an end of a potato in there--if it bubbles immediately, it's hot and ready), carefully place as many potato wedges as will fit with a half inch space between. I like to start with the skin side down, so the white fluffy part does not stick. Fry until edges start to brown, and then with metal tongs, turn wedges on their sides until they are an all-over golden brown with deep brown crusty edges.
Carefully remove wedges to a paper towel lined plate and immediately sprinkle with salt. Repeat with remaining wedges.
Makes 16 wedges
|Today I also fried up some onion strings after the potatoes fried.|