Crispy, golden brown Potato Wedges made in your cast iron skillet, these fries make the perfect healthy side dish, appetizer, or game day snack!
Anyone else have an infinite love for french fries? They are probably one of my weaknesses. But they have to be legit french fries. I am not talking about the ones from fast food places or your college cafeteria. I like them crispy yet soft in the middle, golden brown, and somewhat thick cut. Skinny fries have their moments, but they aren’t my favorite.
Back in high school, my friends and I would go to Red Robin a lot. If you have ever been, you know they have bottomless steak fries with most meals. A group of 7-10 of us would go, maybe 2 of us would order a meal, and then we would just ask for baskets of french fries over and over again. A somehow they let it fly. Sorry Red Robin servers for dealing with obnoxious and cheap teenagers would thought it was their right to get as many fries as they wanted. Teenagers are the worst.
In college I started to eat better and avoided fried foods. Except for when I was drunk or would binge eat crappy food on Sunday. Or I would order a salad and get a side of fries, cause that is balanced right? Now I know (for the most part) when to indulge and when not to. If I am craving some fries, I go for it. There is no need to hold back and then binge eat something bad later. Since these are made at home, I know what is going into them and don’t feel bad about eating (a lot) them. They pack healthy carbs and fats, which are both great fuel for working out.
The secret to getting these potato wedges crispy is baking them first and then lightly frying them in a cast iron. Since they are already cooked, you are only really browning the sides and heating them up on the inside. You don’t need too much oil since they are already cooked through. AKA perfectly crispy and golden brown fries without a deep fryer!
To save time, bake your potatoes ahead of time. We usually bake up a bunch in the beginning of the week to have on hand throughout the week. Just keep them in your fridge until you are ready to use them. And any kind of potatoes will work!
I used avocado oil since it has a neutral taste, is loaded with healthy fats, and has a high smoke point. I also paired them with my jalapeño honey mustard, but if you are vegan or doing the Whole30, feel free to pair it with your favorite dipping sauce!
Cast Iron Skillet Potato Wedges
Cut potatoes length wise, and then cut into wedges.
Place wedges flesh side down in skillet, spacing evenly without over crowding. Let cook for 5-6 minutes, flipping halfway though, until wedges are golden brown on both sides. Remove and place on a paper towel lined plate. Sprinkle with fresh sea salt.
Repeat step 3 until all fries are cooked. I did mine in 3 batches.
Serve with jalapeño honey mustard, or dip of choice.
*Bake potatoes beforehand to save time. Preheat oven to 375 degrees Fahrenheit and bake for 45 minutes until soft and can be pierced with a knife. Let cool overnight, or refrigerate for 45 minutes until potatoes cool.
**You can use any kind of mixture of potatoes that you prefer.
What are some of your guilty pleasures?