Twice cooked Potato wedges | How to make Twice cooked Potato wedges

By BetterButter Editorial  |  27th Aug 2015  |  
5 from 1 review Rate It!
  • Twice cooked Potato wedges, How to make Twice cooked Potato wedges
Twice cooked Potato wedgesby BetterButter Editorial
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About Twice cooked Potato wedges Recipe

Like the name suggests, these potato wedges have been cooked twice over - boiled and then fried. The result is a very crisp potato wedge that just calls out to be eaten.

Twice cooked Potato wedges

Ingredients to make Twice cooked Potato wedges

  • 1 kg potatoes
  • oil to fry
  • Fresh rosemary
  • salt
  • pepper
  • Paprika

How to make Twice cooked Potato wedges

  1. 1. Wash the potates under running water to remove all dirt. Peel and slice into wedges.
  2. 2. Let the potato sit in water for atleast 20 minutes if not more. This is in order to remove the starch and make it nice and crips.
  3. 3. In a large saucepan, heat water with a bit of salt and cook the potatoes till a skewer goes through half way. About 7-8 minutes
  4. 4. You want to parboil the potatoes and ensure they do not go limp. Drain and set them to dry on a kitchen towel.
  5. 5. Once the potatoes are dry, heat oil in a large wok and then fry the potatoes until brown and crisp.
  6. 6. Remove onto a kitchen towel. Keep aside for two minutes.
  7. 7. Meanwhile in a bowl mix together the rosemary, salt, pepper and parika. Sprinkle over the wedges just before serving with some ketchup

My Tip:

These wedges taste awesome with some mayonnaise and mustard as well.

Reviews for Twice cooked Potato wedges (1)

Neha Kachhawa2 years ago