Equipment
Ingredients
Crispy Wedges
- 600 g russet potatoes, scrubbed clean
- 1000 ml vegetable oil
- 5 g fine sea salt
Tuna Sweetcorn Topping
- 112 g canned tuna in springwater, thoroughly drained and flaked
- 100 g canned sweetcorn, drained well
- 60 g mayonnaise
- 2 g black pepper, freshly cracked
- 80 g cheddar cheese, grated
- 20 g spring onions, finely sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 691 kcal
- Protein
- 29 g
- Carbohydrates
- 64 g
- Fat
- 37 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 1671 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 14 g
- Cholesterol
- 33 mg
- Potassium
- 1499 mg
- Calcium
- 351 mg
- Iron
- 4.1 mg
- Magnesium
- 103 mg
- Phosphorus
- 472 mg
- Zinc
- 3.0 mg
- Vitamin A
- 127 mcg
- Vitamin C
- 20 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 77 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.20 mg
- Niacin
- 9.3 mg
- Folate
- 72 mcg
- Water
- 336 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash the potatoes and cut them evenly into 1.5cm thick wedges. Pat them dry completely with paper towels to prevent dangerous oil splatters when frying.
Pour the vegetable oil into a heavy-bottomed pot and preheat it to 180°C (350°F).
Carefully lower the potato wedges into the hot oil in batches. Fry for 8 to 10 minutes until deeply golden-brown and crispy. Ensure the internal potato temperature reaches 95°C (203°F) for a fluffy interior.
Remove the fried wedges using a slotted spoon, transfer them to paper towels to drain excess oil, and immediately toss with the fine sea salt while still hot.
In a mixing bowl, combine the thoroughly drained flaked tuna, sweetcorn, mayonnaise, and black pepper. Stir gently until the ingredients are evenly coated and cohesive.
Preheat your oven broiler on a high setting. Arrange the hot fried wedges in a single layer on a baking sheet, spoon the creamy tuna mixture over the top of the potatoes, and sprinkle generously with the grated cheddar cheese.
Place the baking sheet under the broiler for 2 to 3 minutes, watching closely, until the cheese is melted and bubbling.
Remove from the oven, garnish with the finely sliced spring onions, and serve immediately.
Chef's Notes
- For the absolute crispiest wedges, soak the cut potatoes in cold water for 30 minutes to remove excess surface starch, then dry them completely before frying.
- Moisture is the enemy of this dish. Drain the canned tuna and sweetcorn exceptionally well; excess liquid will make the mayonnaise mixture watery and instantly ruin the crispy potatoes.
- Use a high-smoke-point neutral oil like canola, vegetable, or peanut oil to maintain a clean flavor profile while frying at high temperatures.
Storage
Refrigerator: 2 days — Store wedges and topping separately if possible to maintain potato crispness.
Reheating: Reheat potatoes in a 200C oven until crisp, then add cold topping and broil briefly.
Troubleshooting
Potato wedges are greasy and limp
Cause: Frying oil temperature dropped too low or the pot was overcrowded
Fix: Refry the wedges in hot oil for 1 to 2 minutes to crisp them up before adding toppings
Prevention: Fry in small batches and allow the oil to return to 180°C (350°F) between batches
Topping is watery and makes the potatoes soggy
Cause: Tuna and sweetcorn were not drained thoroughly enough
Fix: Cannot be fixed once assembled
Prevention: Press the tuna firmly in a sieve to extract maximum moisture before mixing with mayonnaise
Cultural Context
While potato wedges are a global comfort food staple, the combination of tuna, mayonnaise, and sweetcorn is a beloved British classic. Typically served over a baked jacket potato in local pubs and cafes, adapting this savory topping for crispy fried wedges offers a modern, textural twist on a nostalgic favorite.
