NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- potatoes, medium to fairly large; Russets preferred4
- olive oil or canola oil, or canola oil4 tbsp
- sea salt, paprika or onion salt also works5 g
- parsley or oregano, other seasonings also work4 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Slice potatoes evenly (over-sized wedges can result in uneven cooking).
Sprinkle seasoning and salt over each potato.
Deep fry potato wedges until brown and crispy (cook longer for more crispiness.)
Put in a plastic container and put in fridge (or just put on a cooling area if eating immediately).