Big Daddy's Seasoned Wedged Fries
This recipe guides you through making Big Daddy's Seasoned Wedged Fries, featuring Russet potatoes deep-fried to a golden crisp. Elevated by a complex seasoning blend including ground porcini, fresh herbs, lemon zest, and Sherry vinegar, these fries offer a unique gourmet twist on a classic side. Perfect for serving a crowd, they are easy to prepare and packed with flavor.
Equipment
- 1 Deep fryer or large heavy-bottomed pot
- 1 Large Mixing Bowl for seasoning
- 1 Sharp Chef's Knife for wedging potatoes
- 1 Cutting Board
- 1 Spider Skimmer or Slotted Spoon for removing fries
Ingredients
Main
- 6 russet potatoes wedged
- Peanut oil to fry
- French-fry seasoning recipes follow
- 1 teaspoon dry porcini mushrooms ground
- 1 teaspoon coarse sea salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon dry mustard powder
- 1 teaspoon Sherry vinegar
- 1 teaspoon freshly chopped dill leaves
- 1 teaspoon sea salt
- 1/2 teaspoon coarse black pepper
- 1 lemon zested
- 1 teaspoon smoked paprika
- 1 teaspoon freshly chopped parsley leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Heat deep-fryer with peanut oil to 350 degrees F.
- Fry potatoes in a deep-fryer until golden brown and tender. Approximately 6 minutes. Toss with your choice of seasoning.
Notes
For truly crispy wedges, consider a quick soak of the cut potatoes in cold water for 30 minutes to remove excess starch, then thoroughly dry them before frying; this prevents sogginess. While the recipe suggests a single fry, a classic double-fry method (blanching at 325°F until tender, then re-frying at 375°F until golden and crisp) yields superior results. The inclusion of ground porcini mushrooms and Sherry vinegar in the seasoning offers a unique umami depth and tangy lift, distinguishing these fries from typical offerings. Ensure the oil is at the correct temperature for even cooking and avoid overcrowding the fryer to maintain consistent oil temperature and achieve uniform browning.