Looking for snacking inspiration for your menu? Look no further than these potato “wings.” Crispy potato wedges that can be tossed with any fan-favorite sauce – honey mustard, lemon-pepper seasoning, BBQ, buffalo sauce – to create a delicious, plant-based shareable appetizer. Pair with extra sauce for dipping and you’ve got yourself a buzz-worthy starter!
Cut the potatoes into thick-cut rounds (lengthwise) about a 1/2 an inch thick. The rounds can be cut on the diagonal if too large, this will give you your “drums” and the small rounds will be your “flats”. Hold the potatoes in cold water to prevent from oxidizing.
Once all the potatoes are cut remove them from the water and place them in a large pot and cover with cold water. Add the salt to the water and place on the stove over high heat, bring them to a boil and then reduce the heat to a simmer. Cook the potatoes until they are just about fork tender. During the last 5 minutes of cooking add the baking soda, and continue to cook until they are just fork-tender. Immediately remove them from the heat, drain and arrange on sheet pans. Place the potatoes in the freezer overnight. Once the potatoes are completely frozen. They are ready to be fried.
Pro tip: the ratio of baking soda to water is crucial. Aim for 1 Tablespoon for every gallon of water. This method works best with russet potatoes. For optimal results, potatoes must be frozen overnight before frying.
Preheat the oil in a deep fryer to 375 F. Fry the potatoes in batches for 7-8 minutes or until they are golden brown and super crispy.
Optional seasoning: Drizzle with Buffalo sauce, sprinkled with Lemon Pepper Seasoning, Garlic Parmesan, Honey Sriracha. Basically any type of wing sauce you would use for chicken wings.
How to make this recipe with frozen potatoes: Substitute frozen potato wedges that have been cooked in a 450 °F oven for 18-20 minutes for the from-scratch potatoes in this recipe. Toss the cooked potato wedges in prepared buffalo sauce and serve with celery, carrots and ranch dressing.
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