Hot Crispy Potato Wedges
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Author:
Jay Gleaton
Servings
4
Prep Time
20 minutes
Cook Time
15-20 minutes
Potatoes, people! Hot ones. Crispy ones. Delicious ones. Enjoy nicely seasoned, fluffy on the inside, and crispy on the outside potato wedges in about 20 minutes. I make these pretty often. For these papas fritas, we are going for super simple by seasoning with hot pepper salt and fresh ground black pepper. We keep the seasoning simple because we are digging into the fridge for some dry aged beef tallow that we made from our trimmings of a big ole ribeye.
Now I understand that dry-aged beef tallow is not something that everyone will have in stock, but if you have some tallow laying around it really puts the steak into steak frites. You can sub out another fat like clarified butter or EVOO and these will still be delicious.
About the potato: russet or gold potatoes will work better than red here since they will crisp on the edges far more than waxy (red) potatoes. Honestly, russet are probably best but use what you have, not all of us have potato money just laying around. You can also use the tiny potatoes here like fingerling or baby yellow dutch and get great results.
Ingredients
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5 Medium Yukon Gold or Russet Potatoes
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3 tbsp Beef Tallow or Clarified Butter
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1 tsp Hot Pepper Salt
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2 tsp Freshly Ground Black Pepper
Directions
Slice potatoes - I like to quarter them lengthwise and then cut them once more lengthwise at a slight angle across the peak to get a shape that is really nice for these fries. Watch the video below to see it in action.
Soak potatoes in an ice bath after cutting for 5-10 minutes. This will help remove extra starch from the surface, and help the sides and edges get a bit more crispy.
Drain the water from the potatoes and set potatoes on a dry and clean kitchen towel. Shake them around or pat them to dry the surface of the potato.
Place potatoes in a dry mixing bowl and add the beef tallow/other oil. Melt your tallow in the microwave using 20 second increments until enough has melted to pour over the potatoes. Toss to coat potato wedges. It may clump up on cold potatoes. Don’t even worry about it. Sprinkle over your Powerful Pepper Salt and pepper tossing to coat everything evenly.
Air Fry or Convection oven at 400 for 15-20 minutes shaking/flipping half way through. Poke with a fork to make sure that they are soft in the middle. If you cook these in advance, just put them back in the air fryer at 400 for 5-7 minutes to re-heat.
Recipe Video
Recipe Note
I topped these with some frsh thyme leaves from the garden but parsley or nothing at all is fine here as well.
Serve these along side a BURGER!
Spicy Blackened Cajun Burger
Spicy Chipotle Black Bean Burgers
Photo Credit: Pedro Marashi | Southern Exposure
