Homemade Wedge Fries

Oh how do I love a good fried potato. I actually really don’t care what type of potato is served, but if it is golden brown and delicious, I’m all in. I’m still coming up with pretty much all of the menu ideas for the family, and exhausting as that can be (granted, I still enjoy it), I decided to rummage through my pantry as I normally do to come up with something to make. This time it was about four potatoes I had just looking at me, so I took them out, scrubbed them and laid them out to dry. This allowed me to walk past them about 20 times only to think about what the heck I was going to make for the evening meal.

At first I thought I would make mashed potatoes and gravy as I know my daughter loves that and could probably just eat a bowl of that for dinner, me included, but as I thought about them more I was really on the fence to make twice cooked french fries, but I didn’t want to deal with frying. Then the light came on… (it takes awhile nowadays for that light to come on) and BOOM… wedge fries!

Homemade Wedge Fries Recipe
Homemade Wedge Fries Recipe

Wedge fries can be hit or miss in my opinion. You either get ones that are too soft, or too crispy, or ones that are simply just not seasoned. Since wedge fries are a bit on the larger size, you will want to not only cook them properly, but season them properly. I think I did just that because these were actually the star of the dinner, and so much that I ended up making another batch later in the week.

This recipe is way too simple to make, and is a perfect snack, or side dish to most any meal.

Let’s get started.

Ingredients:

  • 4 russet potatoes, scrubbed clean
  • Olive oil, to lightly coat
  • 1/2 tbsp salt, more to taste
  • 1 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • fresh herbs, optional
  • salted cold water

Start by taking a potato and cutting it in half, lengthwise. To each half, cut them into four wedges. I like to cut the half in half, again lengthwise, then cut each one in half on the diagonal.

Place these wedges into a large bowl of cold water.  Add about 1 tablespoon of salt and stir.

Repeat with the remaining potatoes.

How to make wedge fries
How to make wedge fries

Soak the potatoes for about 30 minutes to remove some of that starch. After 30 minutes, drain, and rinse the potatoes.

Once the potatoes have drained, pat them dry. Wipe out the bowl with some paper towel, then place those wedges back in the bowl. Drizzle olive oil all over the potatoes. Season with salt and pepper and give a good toss.

How to make wedge fries
How to make wedge fries

Preheat your oven to 400 degrees.

Lay them onto a baking sheet lined with parchment paper, and place into the oven.

Bake the fries for about 20 minutes, then turn each wedge over, and cook another 10 minutes. Take a butter knife or fork and lightly poke the wedge. It should insert rather easily. The wedge should look golden on the outside, and nice and tender on the inside.

Now here is what I like to do, but you can simply plate and serve as is.

I like to heat a very large skillet on medium heat. Add about 1 tablespoon of additional olive oil, and the butter, and let that butter come to a bubble. Slide the wedges into the skillet, and give a good jiggle to the skillet to cover the wedges in butter and oil, and let those continue to cook for about 5 minutes to get a bit extra crispy. If you are using fresh herbs such as thyme or rosemary, throw it in now. If some of the wedges start to fall apart, don’t worry. I could eat a bowl of those crispy bits (and the table agreed) alone!

Give one a try, remembering that they will be piping hot on the interior. If it requires more salt or pepper, go for it otherwise let your table season to their liking.

Plate and serve.

The result is one hell of a wedge fry and a lot less oil to deal with. As I thought I would have some of these wedges remain on the table to be used for a breakfast skillet the next day, well I was wrong. The family loved them so much it was as this was their first experience eating a large french fry! Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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