Light and crispy on the outside and pillow soft on the inside, these Blue Cheese Potato Wedges make an EPIC side dish to almost anything you are serving for dinner. I know what you are thinking… EPIC potato wedges? Really? Yes! These are NOT the regular ol’ humdrum potato wedges you’ve had countless times. I promised you that I would only post EPIC recipes on this blog, and this recipe holds true to my promise.
We’ve all made potato wedges. We’ve fried them. We’ve baked them. Most times, we either end up with a soggy imposter or a wedge that is over cooked on the outside but not quite done on the inside. No judgements! This has happened to me tons of times. I love to hack these kitchen conundrums, and I am excited to share with you the secret to the perfect potato wedge. A French fry that is truly epic!
We’ve been doing it all wrong! The secret to perfectly crispy homemade fries & wedges is to cook them in stages.
1) Steam
2) Fry
3) Broil
Don’t panic! Even though we have several steps, these fries will still be ready to get dished up in 25 minutes. We have all made homemade French fries in the past using ONE of these methods. Most times, I ended up throwing them in the oven to bake for freakin’ EVER only to end up with half my fries soggy or even under cooked and the other half so crunchy they became dog treats. When we cook them in stages, we are ensuring that the inside of our wedge is as soft & fluffy as mashed potatoes. The outside is light and crispy because the potatoes are only fried (in the RIGHT OIL) for a few minutes. We could stop there because the fries are light and crispy and soft. But you guys know how I roll! Let’s make these Forking EPIC shall we? Blue cheese and crushed red pepper for the win!
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time |
| 2-4Servings | 5Minutes | 25 Minutes |
| Servings | Prep Time |
| 2-4Servings | 5Minutes |
| Cook Time |
| 25 Minutes |
- 4-5 large Russet potatoes Scrubbed and wedged
- 2 cups avocado oil OR coconut oil
- 1 cup crumbled blue cheese
- 1-2 tablespoons crushed red pepper
- 1 tablespoon sea salt
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Ingredients
Servings: Servings
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- 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!!
