Here's what I did: I cut up some red potatoes into wedges, tossed them in oil and spice and pan fried them on the heat setting of 7.5 (9 is the max and it is a bare element stove). I put the lid on the pan and after a while I flipped them and removed the lid.
I put the lid back on so that they would be cooked all the way through. The weird thing is that the potatoes were browned on both sides, but flimsy and not crispy.
I've read that boiling them for a moment first would help, but I'd like to find a way without boiling them, since it will take a while longer to boil the water.
Did using the lid cause (or contribute) the potatoes to be flimsy/soggy?
Also, I've read this post about using white flour for potato wedges. How would I go about doing that? Is there a way to have crispy wedges without using flour?
I also read this post about how to get crispy wedges while cooking with peppers and onions, but it doesn't address my question.
So, why didn't my potato wedges turn out crispy? Is there a trick that I've missed or an error I've made?