Crunchy Potato Wedges

 

 

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