Cookbook:Fried Potato Wedges

Cookbook | Ingredients | Recipes | Potato

Ingredients

• 4 medium/fair sized potatoes (Russets are preferable)
• 4 tablespoons of olive oil or (canola oil) (Multiple choices work)
• 5 grams sea salt (paprika or onion salt works too.)
• 4 grams of parsley or oregano (many seasonings can work.)

Procedure

1. Slice potatoes evenly (over-sized wedges can result in uneven cooking).
2. Sprinkle seasoning and salt over each potato.
3. Deep fry potato wedges until brown and crispy (cook longer for more crispiness.)
4. Put in a plastic container and put in fridge (or just put on a cooling area if eating immediately).