In order to pan fry potato wedges, cut the potatoes into thin wedges, melt butter or margarine in a pan and cook the potatoes until they are brown. Large potatoes should be cut into eighths and peeled while smaller potatoes should be cut into quarters. Good potatoes to use include russet potatoes, white potatoes and Yukon Gold potatoes.
Pan frying potato wedges is a quick way to add a side dish to many different meals.
- Clean and prep the potatoes
- Fry the potatoes
Rinse two or three large potatoes, or four or five smaller potatoes, under cool running water to loosen any dirt. Pat dry with a paper towel. If using large potatoes, peel the skin and cut the potatoes in eight pieces. If using smaller potatoes, skip the peeling step and cut them in quarters.
Heat a large skillet on medium-high. Add 3 tablespoons of butter or margarine to the skillet and heat until foamy. Add the potatoes and cook for up to 10 minutes with the lid on, turning occasionally. Remove the lid and cook for another 10 minutes until the potatoes are brown and tender. Add additional butter, if necessary.