Crispy Potato Wedges with Honey Mustard Dipping Sauce
Crispy Potato Wedges with Honey Mustard Dipping Sauce
Ingredients
For the Potato Wedges
- 6 russet potatoes, cut into 1/2-inch thick wedges
- 1 1/2 cups all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups cold water
- 4 cups vegetable oil, for deep frying
For the Honey Mustard Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup honey mustard, (bottled)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon cayenne powder, (optional, for heat)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the potatoes: Place the cut potato wedges in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 7-8 minutes, or until slightly tender but still firm. Do not overcook.
⏱️ 15 min
- 2
While the potatoes are boiling, prepare an ice bath by filling a large bowl with ice and cold water. Once the potatoes are cooked, immediately drain them and transfer them to the ice bath. Let them cool completely for about 10 minutes. This stops the cooking process and helps with crispiness.
⏱️ 15 min
- 3
Drain the cooled potatoes thoroughly and pat them very dry with paper towels. Set aside.
⏱️ 5 min
- 4
Prepare the batter: In a large bowl, whisk together the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Gradually add the cold water, whisking constantly, until a smooth, thick batter forms. Ensure there are no lumps.
⏱️ 5 min
- 5
Add the dried potato wedges to the batter, tossing gently to ensure each wedge is thoroughly coated.
⏱️ 3 min
- 6
Prepare the honey mustard dipping sauce: In a small bowl, combine the mayonnaise, honey mustard, melted butter, cayenne powder (if using), salt, and black pepper. Mix thoroughly until smooth and creamy. Set aside.
⏱️ 5 min
- 7
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 8
Fry the wedges: Carefully add a single layer of battered potato wedges to the hot oil, being careful not to overcrowd the pot. Fry for 5-8 minutes, turning occasionally, until golden brown and crispy. The internal temperature should be cooked through and soft.
⏱️ 8 min•🌡️ 350
- 9
Using a slotted spoon, remove the fried wedges from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining wedges, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 12 min
- 10
Serve the crispy potato wedges immediately with the prepared honey mustard dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Wedges with Honey Mustard Dipping Sauce
Ingredients
For the Potato Wedges
- 6 russet potatoes, cut into 1/2-inch thick wedges
- 1 1/2 cups all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups cold water
- 4 cups vegetable oil, for deep frying
For the Honey Mustard Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup honey mustard, (bottled)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon cayenne powder, (optional, for heat)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the potatoes: Place the cut potato wedges in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 7-8 minutes, or until slightly tender but still firm. Do not overcook.
⏱️ 15 min - 2
While the potatoes are boiling, prepare an ice bath by filling a large bowl with ice and cold water. Once the potatoes are cooked, immediately drain them and transfer them to the ice bath. Let them cool completely for about 10 minutes. This stops the cooking process and helps with crispiness.
⏱️ 15 min - 3
Drain the cooled potatoes thoroughly and pat them very dry with paper towels. Set aside.
⏱️ 5 min - 4
Prepare the batter: In a large bowl, whisk together the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Gradually add the cold water, whisking constantly, until a smooth, thick batter forms. Ensure there are no lumps.
⏱️ 5 min - 5
Add the dried potato wedges to the batter, tossing gently to ensure each wedge is thoroughly coated.
⏱️ 3 min - 6
Prepare the honey mustard dipping sauce: In a small bowl, combine the mayonnaise, honey mustard, melted butter, cayenne powder (if using), salt, and black pepper. Mix thoroughly until smooth and creamy. Set aside.
⏱️ 5 min - 7
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 8
Fry the wedges: Carefully add a single layer of battered potato wedges to the hot oil, being careful not to overcrowd the pot. Fry for 5-8 minutes, turning occasionally, until golden brown and crispy. The internal temperature should be cooked through and soft.
⏱️ 8 min•🌡️ 350 - 9
Using a slotted spoon, remove the fried wedges from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining wedges, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 12 min - 10
Serve the crispy potato wedges immediately with the prepared honey mustard dipping sauce on the side.
⏱️ 2 min