I’ve blogged before on how I wanted to attempt to make Dr Pak Lee’s famous (so I was told, haha) fried potatoes.
So today, I took the time to attempt, and yes, it turned out well!
Here’s the picture recipe:
1. First, boil potatoes (the amount of potatoes is up to you. If it is just for you only, I suggest one potato). I boiled two, FYI. To increase the boiling process, add salt. I did not do that today, because I know I’m going to add salt later anyway (after the finished product). From time to time, check the potatoes by putting a fork through the potatoes. If the fork is able to go through the potatoes without much effort from you, then you can turn off the fire. The point is to have firm potatoes (not soft!). If you did not put any salt in the boiling process, think it should take you a good 20 minutes or so with medium fire (you may have to change the intensity of the fire along the process. The water will boil just after a few minutes, however the potatoes are not quite ready then).
2. After the potatoes are boiled, take them out and leave them to cool. I put mine under the fan, lol.
3. When potatoes are cooled down, slice them up like the picture above. (You can actually make whatever size you want, no problemo).
5. Heat the skillet to medium fire. Put in oil (lots of oil…yes, this is a very oily dish…and really encourages high blood pressure and high cholesterol level. Thought I warn you first). Then slowly put in each potato wedge into the pan/skillet.
6. Use two forks (or tongs) to flip each side of the potato wedge. As you can see from the picture above, try and achieve a golden brown look on each wedge. Yes, I’m aware that I have burnt potato wedges. Well, there’s a reason why this blog is called Cooking (MIS)adventures with Deanna! Haha.
7. The potato wedges after a few minutes of flipping here and there. After a minute or two, then only the oil started to kick in. So don’t be surprised if you suddenly hear, see and feel a burst of excitedness from the oil.
8. After the potato wedges are done, put them in a plate. Preferably the plate has a towel napkin on it to absorb oil (I didn’t have one :(). Then, sprinkle salt all over the wedges. And then, done! There you have it – your very own fried potato wedges.
Things to learn for me from this experience:
1.Discovered one or two wedges were not completely boiled. Haiyoh, the potato ‘meat’ is still hard! Hmm, maybe when boiling, the water level should submerge the potatoes right on the top off the potatoes. Hmm, you guys have any ideas why this happened?
2. Do not cook this often. It’s really not healthy!