Learn how to make fried potato wedges that are super crispy on the outside while also soft in the middle. Serve them with a homemade chipotle mayonnaise dipping sauce.
Last month I asked for your opinion on my reader survey. One answer I read over and over was for me to focus more on side dishes.
Side dishes are the hardest part of any meal simply because you spend all of your energy on the main dish and don’t have time to create yet another recipe while the first one is cooking.
When I did my culinary school training, my final consisted of plating four different meals all featuring one protein, one starch, and one vegetable. Luckily I didn’t have to do all four in the same day.
This taught me how to multi-task and get a full dinner on the table without the food getting cold. I still struggle with adding a side dish every day, but I’m better than I was this time last year.
One side dish I make over and over and… are these Pan Fried Potato Wedges inspired by Aarti Sequeria’s cookbook (affiliate link).
I’ve lost count on how many times I’ve made her recipe. I mean, who doesn’t love crispy pan fried potatoes? There are days where I wish this WAS my full dinner and didn’t have to make anything else.
I changed some of the spices around to make it more my own, but the technique is still the same. By parboiling the potatoes, you can get your pan fried potatoes super crispy while also soft in the middle. Do not skip this step! Otherwise you will have hard, undercooked potatoes.
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© Homemade In The Kitchen | Carla Cardello
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