| Servings | Prep Time |
| 2-4Servings | 5Minutes |
| Cook Time |
| 25 Minutes |
|
|
- 4-5large Russet potatoesScrubbed and wedged
- 2cups avocado oilOR coconut oil
- 1cup crumbled blue cheese
- 1-2tablespoons crushed red pepper
- 1tablespoon sea salt
- Prepare double boiler with a steam basket and set stovetop temp to high to bring water to boil
- Use scrubber to wash potatoes & pat dry
- Slice potatoes lengthwise into thin wedges, leaving skin intact. I think they are best at 1/4 inch. No bigger than a 1/2 inch. Anything bigger will require longer cook times and the end result won’t be as light and crispy
- Layer sliced potatoes in steam basket, sprinkling liberally with sea salt. Bring water to full boil.
- Reduce temp to medium high. Cover and let steam on high heat for 10-15 minutes (the thinner your slices the faster the cook time)
- While potatos are steaming, heat oil in a large skillet on medium high heat
- When wedges are soft on the inside and starchy on the outsides they are ready to be removed to a paper towel lined cookie sheet.
- Test oil with one wedge to make sure it instantly bubbles and fries as soon as it hits the oil.
- Carefully add potatoes to hot oil- remember they were just in the boiling water and will cause the oil to pop and spatter. I reccomend using a slotted spoon to gently place the wedges into the oil
- Cook potatoes in a single layer. If your pan is smaller, this may require 2 batches which will slightly effect the cooking time
- Turn broiler on high so the oven will be ready for the last step
- Watch potatoes closely, make sure to turn them over so that both sides get a nice crisp. They are ready when they are starting to brown along the edges. This takes 5-10 minutes depending on the size of your potato wedges. Most of the time, mine are ready in about 6 or 7 minutes. Remember that your potatoes are already cooked. We are just giving them a nice crunchy coating.
- Remove potatoes as they are ready (they will probably be ready in different stages) to a paper towel lined cookie sheet
- Remove paper towel, top potatoes with blue cheese crumbles & crushed red pepper
- Broil for a couple of minutes until cheese is melted and just starting to brown. *TIP* Set your timer for 2 minutes because you don’t want to burn these epic fries!
- Serve warm & Enjoy!!
Look at that crispy edge! The steaming process makes the outside of these fries succulent. It’s almost like they were batter dipped before being fried. We only have them in the oil for minutes, so the inside stays pillow soft and not oily.
Prepare double boiler with a steam basket and set stove top temp to high to bring water to boil. Use scrubber to wash potatoes & pat dry. Slice potatoes lengthwise into thin wedges, leaving skin intact. I think they are best at 1/4 inch. No bigger than a 1/2 inch. Anything bigger will require longer cook times and the end result won’t be as light and crispy. Layer sliced potatoes in steam basket, sprinkling liberally with sea salt. Bring water to full boil. Reduce temp to medium high. Cover and let steam on high heat for 10-15 minutes – the thinner your slices the faster the cook time. When wedges are soft on the inside and starchy on the outsides they are ready to be removed to a paper towel lined cookie sheet. 
Test oil with one wedge to make sure it instantly bubbles and fries as soon as it hits the oil. Carefully add potatoes to hot oil- remember they were just in the boiling water and will cause the oil to pop and spatter. I recommend using a slotted spoon to gently place the wedges into the oil. Watch potatoes closely, make sure to turn them over so that both sides get a nice crisp. They are ready when they are starting to brown along the edges. This takes 5-10 minutes depending on the size of your potato wedges. Most of the time, mine are ready in about 6 or 7 minutes. Remember that your potatoes are already cooked. We are just giving them a nice crunchy coating. Remove potatoes as they are ready (they will probably be ready in different stages) to a paper towel lined cookie sheet
Remove paper towel, top potatoes with blue cheese crumbles & crushed red pepper. Broil for a couple of minutes until cheese is melted and just starting to brown. *TIP* Set your timer for 2 minutes because you don’t want to burn these epic fries!
I served these Forking EPIC Blue Cheese Potato Wedges with Reuben Stuffed Pork Chops and Layered Brussels Spout Salad and dinner forkin’ rocked!!! Enjoy!!