Crunchy Potato Wedges

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 teaspoons kosher salt
• 1/4 teaspoon pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 3/4 lbs about 3 large russet potatoes, scrubbed and cut into 1/4 inch wedges
• 1/4 cup vegetable oil, plus 3 quarts for frying
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 cup buttermilk (see note in directions.)
• 1/2 teaspoon baking soda

Recipe

• 1 note: if you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. let the mixture sit 15 minutes before using.
• 2 combine salt, pepper, onion and garlic powders, cayenne and oregano in a small bowl.
• 3 toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl.
• 4 cover bowl tightly with plastic wrap.
• 5 microwave on high until potatoes are al-dent tender but not falling apart, about 7 to 9 minutes, shaking bowl (without removing plastic)to re-distribute potatoes halfway through cooking.
• 6 slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes.
• 7 arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes.
• 8 (potatoes can be held at this juncture, at room temperature for up to 2 hours.).
• 9 heat remaining 3 quarts of oil to 340 degrees in deep fryer or dutch oven.
• 10 meanwhile, combine flour and cornstarch in medium bowl.
• 11 whisk buttermilk and baking soda in large bowl.
• 12 working in two batches, dredge potato wedges in flour mixture, shaking off excess.
• 13 dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture.
• 14 shake off excess and place on wire rack.
• 15 (potatoes can be coated up to 1/2 hour in advance.).
• 16 when oil reaches 340 degrees, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes.
• 17 transfer wedges to large bowl and toss with 1 teaspoon spice mixture.
• 18 drain wedges on baking sheet lined with paper towels.
• 19 return oil to 340 degrees and repeat with second batch of wedges.
• 20 serve with extra seasoning on the side, and one of my creamy dipping sauces.