Why didn't my pan-fried potato wedges turn out crispy?
By frying your potatoes then putting the lid on, you fried your potatoes then steamed them, so it's no wonder they weren't crispy. Although it takes longer, par-boiling the potatoes first is by far the best way to get crispy on the outside, fluffy on the inside potatoes.

Par-boiling cooks the inside of the potato, so that all you need to do in the pan is crisp the outside.

Try this:


Cut your potatoes however you like. Place them in a pan of cold, salted water and bring to the boil. Boil for 5-10 minutes depending on how waxy your potato is (floury potatoes don't hold together as well).
Drain the potatoes into a colander and let them dry out for 5 minutes. Then give them a shake in the colander to fluff the outside of the potatoes - the fluffy bits will catch and crisp up beautifully. At this stage you can dust your wedges with flour or semolina for extra crispy results. You can also add spices and seasoning.
Heat a large frying pan over medium heat and add plenty of oil - about 5mm depth. When the oil is hot, carefully add the potatoes - consider frying in batches if your pan isn't big enough.
Fry the potatoes until golden and crispy.