Crispy Fried Potato Wedges

READY IN: 5hrs 6mins
YIELD: 6 cups




  • 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).
  • Peel the potatoes if desired (I leave the skin on).
  • Cut the potatoes into quarters.
  • Heat oil and butter in a skillet until hot.
  • Add in the onion slices; saute until the onion starts to turn golden; remove and discard onion (or you may leave the onion in).
  • Add in potato wedges and fry for about 6-8 minutes or until golden on each side.
  • Remove the wedges from the skillet onto paper towels then season immediately with seasoned salt (or white salt) and pepper if desired.
  • Serve immediately.