Crispy Potato Wedges, cauliflower, satay sauce and a vegetarian schnitzel served on a white round plate

The Perfect Crispy Potato Wedges

Potatoes are the best. I love serving them in different ways, this time as crispy potato wedges. They are simply delicious and easy to prepare. They come with a sauce you can whip up in minutes. These crunchy potato wedges are a perfect side dish. I served them with cauliflower, satay sauce and a vegetarian schnitzel.

Crispy Potato Wedges, in the deep-fryer, dripping
Crispy Potato Wedges

You don’t require a lot of ingredients for these crunchy potato pieces, just potatoes. The sauce has only a handful of ingredients, namely sour cream, mayonnaise, chive, parsley, pepper and salt. The sauce is a bit sour, but creamy. So it pairs perfectly with the potato wedges. The recipe comes from the cookbook Heerlijke Hamburgers from Anne Wilson.

Other potato recipes on the blog are French Fries and Best Crispy Potato Skins. A perfect meat side dish is Indonesian Beef Rendang.

Review

The only change I made to the recipe was that I fried the potatoes in a deep-fryer instead of a pan with oil.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Crispy Potato Wedges

Crispy Potato Wedges, cauliflower, satay sauce and a vegetarian schnitzel served on a white round plate
Crispy Potato Wedges, cauliflower, satay sauce and a vegetarian schnitzel

Allergies: dairy.

Ingredients

6 large potatoes

1/3 cup sour cream

2 tablespoons mayonnaise

Chive

Parsley

Pepper

Salt

Instructions

Peel and rinse the potatoes. Slice them in wedges or pieces. Dry them with kitchen paper.

Cut the chive and parsley finely.

Mix the sour cream, mayonnaise, chive and parsley. Season with pepper and salt.

Fry the wedges in a deep-fryer. Place them on a plate with kitchen paper on it.

Serve the wedges with the sauce.

Notes:

  • Recipe source is the cookbook Heerlijke Hamburgers from Anne Wilson.
  • Enough for 3 to 4 persons as a side dish.
  • You can also fry the potato pieces in a pan with oil. Heat the oil and fry the wedges 5 to 10 minutes.   
Chive, parsley, mayonnaise and sour cream in a bowl before mixing them
Chive, parsley, mayonnaise and sour cream
The sauce, in the bowl mixed. a bit cream colored with green dots
The sauce
Potatoes, cut in pieces on a cutting board
Potatoes
Crispy Potato Wedges, in the deep-fryer, dripping
The wedges in the deep-fryer
Crispy Potato Wedges, cauliflower, satay sauce and a vegetarian schnitzel served on a white round plate
Crispy Potato Wedges, cauliflower, satay sauce and a vegetarian schnitzel

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.