These potato wedges are extra crispy on the outside, extra fluffy inside, and totally made for dipping. Best eaten straight off the pan. And I’ve included a recipe for homemade sour cream & chive dip, a must!
The secret lies in a two-step process. I know, you wanted it to be one. And so did I. But the results just weren’t as good. Failed experiments resulted in a few different outcomes: too oily, soggy, crisp on the outside but half raw inside, and under salted.