The Secret Step Chefs Add For Fluffy, Crispy Potato Wedges

Potato wedges

Don’t get me wrong, I love a home-cooked potato wedge. 

But, like my DIY scrambled and poached eggs and even my air fryer chips, I always feel they’re missing a little... something. 

They’re always a little too rubbery, their skins tough and almost chewy rather than delicate and crisp. 

So I was glad to read that Jessica Segal, a chef-turned-blogger, had the crispy, fluffy secrets I’ve been looking for over on her site, Once Upon A Chef.

And it turns out other experts ...