Crispy potato wedges



  • 5
  • 500
    sunflower oil
  • Salt to taste
  • 1
    boiling water
Servings: Change Serving


1. Peel potatoes and cut into wedges. 2. Boil potatoes until almost cooked in water (20 to 30 minutes depending on size of potatoes). Test potatoes by poking with a fork – the potatoes should not be too soft! 3. Warm oil in a pot. 4. Add the almost cooked potato wedges into the warm oil. 5. Remove from oil once it is golden brown and crispy (about 15 minutes). 6. Drain and salt to taste.


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