Heat the oil over high heat in a large soup pot. Be sure that the pot is completely clean and completely dry. Otherwise, once that oil gets hot you’ll have a scary mess!
You’ll know the oil is hot enough to fry the potato wedges in once it looks like the oil is separating, about five minutes.
Once the oil is to this point, lower the heat to medium, and load your fryer skimmer with potato wedges. I like to fry 7-9 wedges at a time. Carefully lower the wedges into the hot oil, remove the fryer skimmer from the pot, and let the potato wedges fry and sizzle away for 5-7 minutes, until the batter has turned golden brown and looks crispy.
Check on the wedges by pulling one out every so often with your fryer skimmer.
Once the potato wedges are golden brown, carefully use your fryer skimmer to lift the wedges out of the hot oil, and lay them on a plate or another cookie sheet that’s been lined with paper towels to remove excess oil.
Repeat this process with the remaining wedges.
Note: you will have to adjust the oil temperature as you fry. If the wedges are frying too quickly, lower the temperature under the pot. And if the wedges are taking too long to fry, raise the temperature to medium-high.