Deep Fried Potato Wedges with Rosemary and Thyme
Ingredients
2 baking potatoes, cut into 6 wedges each | ||
1 tbs fresh thyme leaves, chopped | ||
1 tbs fresh rosemary leaves, chopped | ||
kosher salt and black pepper to taste | ||
vegetable oil for deep frying |
- Add potato wedges to salted water and refrigerate covered for 2-4 hours.
- Drain potatoes and pat dry.
- Place potatoes on a foil lined baking sheet and bake in a 225 degree oven for 2 hours.
- Heat oil in a deep fryer of large sauce pan to 365 degrees.
- Fry potato wedges for 5 minutes in batches until golden and crispy.
- Season potatoes with salt and pepper, then toss with fresh rosemary and thyme.
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