Deep Fried Potato Wedges with Rosemary and Thyme

  • 12 mins
  • 5 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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