To make Publix potato wedges, start by cutting potatoes into wedge shapes, season them with your favorite spices, and bake or fry until golden brown and crispy.
First, choose the right potatoes. Russet potatoes are ideal because they have a high starch content, making them fluffy inside and crispy outside.
Wash and scrub the potatoes thoroughly to remove any dirt. You can peel them if you prefer, but leaving the skin on adds flavor and texture.
Cut the potatoes into wedges. Aim for uniform sizes so they’ll cook evenly. A good size is about 1 to 1.5 inches wide.
Next, prepare your seasoning. A simple mix could include salt, pepper, garlic powder, and paprika. Adjust the spices to your taste.
Toss the wedges in a bowl with the seasoning and a drizzle of olive oil. Ensure all pieces are coated well for the best flavor.
If baking, preheat your oven to 425°F (220°C). Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, flipping halfway through.
For frying, heat oil in a deep fryer or a large skillet to 350°F (175°C). Fry the wedges in batches until golden brown, usually around 5-7 minutes.
Once cooked, drain any excess oil and sprinkle with a little extra salt if needed. Serve hot with your favorite dipping sauce. Enjoy your homemade Publix-style potato wedges!
Can I use sweet potatoes for wedges?
Yes, sweet potatoes can be used for wedges, offering a different flavor and a slightly sweeter taste.
What spices work best for potato wedges?
Common spices include garlic powder, paprika, onion powder, and Italian seasoning, but feel free to get creative!
How do I make potato wedges crispy?
Make sure to coat them evenly with oil and avoid overcrowding on the baking sheet or in the fryer.
Can I make potato wedges ahead of time?
Yes, you can prepare the wedges in advance, season them, and store them in the fridge until ready to cook.
What dipping sauces go well with potato wedges?
Some popular options include ranch dressing, ketchup, barbecue sauce, or even a spicy aioli.