Crispy Potato Wedges
Ingredients
- 4 tsp kosher salt
- ½ tsp ground black pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- ¾ tsp cayenne pepper
- 1 tsp dried oregano
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup buttermilk
- ½ tsp baking soda
- 3 large russet potatoes about 1 3/4 pounds, scrubbed and cut into ½ -inch wedges
- 1/4 cup vegetable oil or peanut oil plus 3 quarts for frying
Instructions
- Combine salt, pepper, onion & garlic powder, cayenne & oregano in a small bowl.
- Combine flour and cornstarch in medium bowl. Whisk buttermilk and baking soda in large bowl.
- Toss potato wedges with 4 tsp spice mixture and ¼ cup oil in large microwave-safe bowl and cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
- Heat remaining 3 quarts oil in large Dutch oven over high heat to 340°F. Meanwhile, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
- When oil is ready, fry in batches until deep golden brown, 4 to 6 minutes. Drain on paper towels. Transfer wedges to large bowl and toss with 2 tsp spice mixture. Serve with extra seasoning on side.
Notes
If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.
To freeze fry each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not toss with seasoning, and drain and cool potatoes completely on baking sheet lined with paper towels. Freeze wedges on baking sheet until completely frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2 months. When ready to eat, heat 3 quarts oil to 340°F and cook until deep golden brown, about 3 minutes. Toss with seasonings, drain, and serve.