How do you cook potato wedges on the stove?

While stovetop cooking isn't the traditional method for potato wedges, you can achieve a crispy exterior and fluffy interior with a little patience and the right technique. Here's how:

Ingredients:

* 2 large potatoes (Russet, Yukon Gold, or similar)

* 2 tablespoons olive oil

* Salt and pepper to taste

* Optional: Garlic powder, onion powder, paprika, herbs

Instructions:

1. Prepare the potatoes:

* Wash and scrub the potatoes thoroughly.

* Cut each potato into wedges, about 1 inch thick.

* Soak the wedges in cold water for 15 minutes to remove excess starch. This helps them crisp up better.

* Drain the potatoes and pat them dry with a kitchen towel.

2. Season the potatoes:

* In a large bowl, toss the potato wedges with olive oil, salt, and pepper. Add any other desired seasonings.

3. Cook the wedges:

* Heat a large skillet or cast iron pan over medium-high heat.

* Add the potato wedges to the hot pan in a single layer, making sure not to overcrowd the pan.

* Cook for about 5-7 minutes per side, or until golden brown and crispy. Be sure to flip them halfway through cooking for even browning.

* Reduce the heat to medium-low if needed to prevent burning.

4. Check for doneness:

* To check if the potatoes are cooked through, pierce one with a fork. It should be tender but not mushy.

5. Serve:

* Remove the cooked potato wedges from the pan and serve hot.

Tips:

* For extra crispy wedges, you can try preheating the pan for a longer time or even using a cast iron skillet.

* If your pan is not large enough, you can cook the potatoes in batches.

* To prevent sticking, use a non-stick skillet or add a little more oil to the pan.

* You can also bake the potato wedges in the oven for a slightly different texture. Preheat the oven to 400 degrees F (200 degrees C) and bake for 20-25 minutes, flipping halfway through.

Enjoy your crispy and delicious stovetop potato wedges!