1 1/2 Lbs. russet potatoes (about 3-4 large)
4 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried oregano
3/4 tsp. cayenne
1/4 c. vegetable oil
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1 c. buttermilk
1/2 tsp. baking soda
3 quarts vegetable oil
1.Wash and dry the potatoes. Cut each potato in half lengthwise, then each half in half, then each quarter in half, making 8 wedges per potato. Place wedges in a large glass bowl. Combine kosher salt, pepper, onion powder, garlic powder, dried oregano and cayenne. Add 4 teaspoons of the spice mixture along with 1/4 cup of vegetable oil to the potatoes and toss to coat each potato evenly.
2.Cover bowl tightly with plastic wrap and microwave for 7-9 minutes until the potatoes are tender, tossing the potatoes occasionally to ensure even cooking. Carefully remove hot bowl from microwave and discard plastic wrap.
3.Turn out potatoes onto a baking sheet and allow to set for 10 minutes, so the potatoes can firm up.
4.Combine flour and cornstarch in a medium sized dish and combine the buttermilk and baking soda in another medium sized dish. Heat vegetable oil in deep fryer to 340 degrees. Take a handfull of the potatoes and toss in the dry ingredients, then wet, then dry again, making sure to shake off any excess flour. Add to hot oil and cook for 5 - 7 minutes or until golden brown and crispy. Using tongs, remove to a paper-towel lined plate and sprinkle with a little spice mixture. Repeat with remaining potatoes until they are all done.
* Here is another one I got from eatcakefordinner and I am pretty sure that everyone in the family gained a few lbs after this one we could not stop eating these. I think this would be a great coating for chicken tenders as well yum. The potatos were crispy on the outside and perfect and fluffy on the inside I would for sure make these again. I give them a 5