Crunchy Potato Wedges

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Combine salt, pepper, onion and garlic powders, cayenne and oregano in a small bowl.
  • Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl.
  • Cover bowl tightly with plastic wrap.
  • 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.
  • 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 this juncture, at room temperature for up to 2 hours.).
  • Heat remaining 3 quarts of oil to 340 degrees in deep fryer or Dutch oven.
  • Meanwhile, combine flour and cornstarch in medium bowl.
  • Whisk buttermilk and baking soda in large bowl.
  • Working in two batches, 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 1/2 hour in advance.).
  • When oil reaches 340 degrees, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes.
  • Transfer wedges to large bowl and toss with 1 teaspoon spice mixture.
  • Drain wedges on baking sheet lined with paper towels.
  • Return oil to 340 degrees and repeat with second batch of wedges.
  • Serve with extra seasoning on the side, and one of my creamy dipping sauces.
Advertisement