Step 1

First, gather all your ingredients. For potatoes, estimate about 2 medium-sized potatoes per person if serving 3 people, or 1 large potato per person. This recipe is designed for approximately 3 servings.

Step 2

Wash the potatoes thoroughly using a scrub brush without peeling them. Then, cut each potato in half lengthwise. Keeping the skin on adds a wonderful nutty flavor and extra nutrients.

Step 3

Take each half-potato and cut it in half again. Then, cut those pieces in half once more. This will create the classic wedge shape, resembling half-moons. Try to cut them into uniform sizes for even cooking.

Step 4

In a bowl, add enough water to fully submerge the potatoes. Stir in 4 tablespoons of coarse salt until it’s completely dissolved. If you don’t have coarse salt, you can use fine salt, but adjust the amount to 2-3 tablespoons if you prefer less saltiness.

Step 5

Soak the cut potatoes in the salted water for 30 minutes. This crucial step helps remove excess starch, ensuring your wedges become extra crispy and absorb less oil, leading to a cleaner taste.

Step 6

Now, let’s prepare the batter. In a separate bowl, combine 3 tablespoons of curry powder, 1 cup of frying powder, and 1/3 tablespoon of seasoned salt. Begin by adding 1 cup of water and whisking. Gradually add the remaining 0.5 cup of water while stirring, checking the consistency. You’re aiming for a batter that coats the potatoes well, not too thick and not too thin. It should be slightly thinner than pancake batter.

Step 7

After 30 minutes, remove the potatoes from the salt water and lightly pat them dry. Then, add the potatoes to the prepared batter and toss gently until each wedge is evenly coated. Avoid applying too thick a layer of batter.

Step 8

Heat a generous amount of oil in a frying pan or deep fryer over medium heat. To test if the oil is hot enough, drop a small piece of batter into the oil; it should sizzle and float immediately. (Ideal temperature is around 170-180°C or 340-350°F).

Step 9

Carefully place the battered potato wedges into the hot oil. If any wedges seem to have less batter coating during frying, you can briefly remove them, re-coat them with the remaining batter, and return them to the oil for a perfect finish. Once the potatoes start turning golden brown, reduce the heat to low and continue frying for an additional 5-10 minutes. This ensures they are cooked through to the center while remaining crispy on the outside. This gentle cooking at the end achieves that perfect crispy exterior and fluffy interior.

Step 10

Once golden brown and perfectly crispy, remove the wedges from the oil and place them on a paper towel-lined plate to drain off excess grease. This step is key to maintaining their crispiness.

Step 11

Your delicious, hot, and crispy Kyochon-style potato wedges are ready! They are the ultimate beer snack and a guaranteed hit with kids. Enjoy your homemade treat!

Step 12