Posted by on Nov 20, 2019 in Appetizers | 26 comments

Betty’s Deep-Fried Potato Wedges

Betty’s Deep-Fried Potato Wedges

Betty demonstrates how to make Deep-Fried Potato Wedges. These are Russet potatoes that are boiled in water and chilled overnight, and then cut into wedges for deep-frying.

Deep-Fried Potato Wedges

(Makes 30 potato wedges.)

5 medium-sized potatoes, unpeeled (I used Russet potatoes.)
salted water for boiling potatoes
peanut oil for frying potatoes
sea salt, to taste

In a large pot, place unpeeled potatoes in water that has been salted with 1 teaspoon of salt (or to taste). Bring to a boil and boil for about 25 minutes, or until tender, but not mushy, when tested with a fork. Drain, and cool to room temperature. Place in the refrigerator and chill overnight. To prepare the potatoes, cut each one in half lengthwise. Putting the flat side against the cutting board, slice each potato-half into three equal wedges, for a total of thirty wedges. Heat peanut oil to 350 degrees (F). Carefully place potato wedges into hot oil, in batches. The potato wedges will become brown and crisp very quickly, and they are already cooked in the center. Remove the browned potato wedges to a platter that is covered with paper toweling to drain. When drained, place the Deep-Fried Potato Wedges on a nice serving plate and serve immediately with ketchup. These are great with hamburgers, hot dogs, steaks, really just about anything! Enjoy!!! –Betty

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Betty's Deep-Fried Potato Wedges

Betty demonstrates how to make Deep-Fried Potato Wedges. These are Russet potatoes that are boiled in water and chilled overnight, and then cut into wedges for deep-frying.

Deep-Fried Potato Wedges

(Makes 30 potato wedges.)

5 medium-sized potatoes, unpeeled (I used Russet potatoes.)
salted water for boiling potatoes
peanut oil for frying potatoes
sea salt, to taste

In a large pot, place unpeeled potatoes in water that has been salted with 1 teaspoon of salt (or to taste). Bring to a boil and boil for about 25 minutes, or until tender, but not mushy, when tested with a fork. Drain, and cool to room temperature. Place in the refrigerator and chill overnight. To prepare the potatoes, cut each one in half lengthwise. Putting the flat side against the cutting board, slice each potato-half into three equal wedges, for a total of thirty wedges. Heat peanut oil to 350 degrees (F). Carefully place potato wedges into hot oil, in batches. The potato wedges will become brown and crisp very quickly, and they are already cooked in the center. Remove the browned potato wedges to a platter that is covered with paper toweling to drain. When drained, place the Deep-Fried Potato Wedges on a nice serving plate and serve immediately with ketchup. These are great with hamburgers, hot dogs, steaks, really just about anything! Enjoy!!! --Betty

Please subscribe: http://www.youtube.com/bettyskitchen

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014

Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013

*Both can be ordered from http://www.amazon.com or http://www.createspace.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Betty's Website:  http://www.bettyskitchen.us

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other places to watch Betty's Kitchen:

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26 Responses to “Betty’s Deep-Fried Potato Wedges”

  1. John Baker says:

    As always Aunt Betty, you make a perfect Jojo! I wish you could faxify them
    there extras over a ritemeow!

    • Betty's Kitchen says:

      Thanks, John! If I could send you some, I would! 🙂

  2. John Baker says:

    perfect!

    • Betty's Kitchen says:

      Thanks! 🙂

  3. cengiz han says:

    is that water with oil or just oil ?

    • cengiz han says:

      +Betty’s Kitchen thank u so much i made this today i guesed 🙂

    • Betty's Kitchen says:

      +cengiz han Water for the boiling, oil for the frying.

  4. tlm253 says:

    You are hot

  5. mia fuertes says:

    thanks for sharing, betty!!id just like to know how many minutes did you
    boil your potatoes?

    • Betty's Kitchen says:

      +mia fuertes About 25 minutes.

  6. Crystal Huangsy says:

    Eating jojo’s while watching this lol

  7. Gloria Cormier says:

    we love wedges when we go to the restaurant but I never tried cooking them
    I’m going to make some today and have them for tomorrow thanks for the
    video I really enjoy them

  8. Aroosa Mahmood says:

    OVER NIGHT! I wanted my wedges now

  9. Junior Barrientos says:

    marry me

  10. Emo kitty xxx says:

    Hi Betty i love your videos i watch them all the time, i was wondering if
    you can do a video on stir fried green beans, or a shrimp roll recipe

  11. adela sanchez says:

    Love watching your videos! you seem soooo sweet :)

  12. oookooki says:

    Do You Have To Put Them In A Freezer Or Just Cook Them Right Away

    • Betty's Kitchen says:

      You may cook right away if you prefer.
      Betty

  13. Lunar Umbreon says:

    do you know the seasoning of the restaurant style potato wedges because i
    love the flavor of it. 😀

  14. Betty's Kitchen says:

    No, I don’t, but you could add a crust by using flour, an egg wash, and
    panko bread crumbs (or some similar combination). –Betty 🙂

  15. tynatural says:

    Do you use flour?

  16. zaza2048 says:

    awww arigato betty-chan 彼女の名はモアレ。

  17. Codi J. Morgan says:

    Betty are you the best! I’m an 18 year old, I live with my partner and I
    just made these, they turned out awesome! Thanks! 🙂

  18. druwinka brickston says:

    ensure !

  19. Betty's Kitchen says:

    No, that just insures that they will be done all the way through. –Betty 🙂

  20. aubreylovee32 says:

    Do we have to boil them first?