Crispy Fried Potato Wedges – a delicious recipe with red potatoes, olive oil, butter, onion, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook the potatoes with the peel on in boiling salted water to cover for about 12-14 minutes or until just fork-tender; drain cool slightly then chill for about 4 hours or up to 24 hours (or until cooled).
2
Peel the potatoes if desired (I leave the skin on).
3
Cut the potatoes into quarters.
4
Heat oil and butter in a skillet until hot.
5
Add in the onion slices; saute until the onion starts to turn golden; remove and discard onion (or you may leave the onion in).
6
Add in potato wedges and fry for about 6-8 minutes or until golden on each side.
7
Remove the wedges from the skillet onto paper towels then season immediately with seasoned salt (or white salt) and pepper if desired.
8
Serve immediately.
599
kcal
Calories
35
g
Fat
64
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 24 small red potatoes (about 2 pounds), 1/4 cup olive oil (or more if needed), 1 -2 tablespoon butter, 1 -2 slice onion, and more.
Yes, Crispy Fried Potato Wedges falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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