A pub favourite. It always disappoints me places use frozen ones because they are so easy to make from scratch and from a commercial point of view so better for the business.
1. Blanch a heap of potatoes in boiling water, it is *essential* to only par cook them, remember they’re going to be cooked again soon, if you boil them until they’re soft they’ll just explode in the fryer. The point here is to cook the inside of the potato so it’s edible, the outside crunchiness and final cooking will come from the frying. I don’t peel them, for me the crispy skin is the best bit.
2. Drop them into cold water to stop the cooking process. You’ll probably want to put the pot into the sink and run cold water over them – the heat in the spuds is enough to warm a pot of still water.
3. Cut them in half long ways, then cut each half into three wedges, depending on the size of the potato you might get two or four, but for the regular sized ones three seems to be the number. This means you’re getting six wedges for each potato – consider this next time you pay $10 for a bowl of a dozen or so wedges!
4. Now you should have a nice batch of cool, semi cooked wedges of potato, deep fry them as you would anything, once it’s nice and golden and floating it’s cooked. As with fries remember potato will taste burned about when it’s a dark brown, so goldilocks is the magic word.