Fried Potato Wedges Recipe

Heat enough oil in a large frying pan over medium heat for pan frying. Place potatoes cut into wedges into a large bowl. Season with salt and ground black pepper, and toss to coat evenly.  

Once oil is hot, add enough potatoes into the hot oil to form a layer. (Cook in batches so the pan is not crowded.) Cook potatoes only until cooked through and tender (Potatoes do not need to have browned at this step.). To test if potatoes are cooked through, pierce each wedge in the center with a toothpick. The toothpick should easily slide in and out of the potato. Remove cooked potatoes from the hot oil and onto paper towels. Repeat with remaining potato wedges.  

Meanwhile, in another large bowl, mix flour, paprika, garlic powder, onion powder, salt, and ground black pepper. Set aside. 

Once potatoes are cooked through, toss the cooked potatoes into the flour mixture to evenly coat each potato wedge. Set aside. 

Increase the heat to medium-high heat and heat the oil to deep fry temperatures (350 degrees F or 180 degrees C). Once hot, add and cook the floured potatoes, in batches, in the hot oil until golden brown and crisp. Remove from the oil and drain on a rack over paper towels. Repeat with remaining potato wedges. Serve immediately with ketchup and mustard as desired.