Crunchy Potato Wedges Recipe

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Crunchy Potato Wedges Recipe

These crunchy potato wedges take quite a bit of time; but they are so good. The combination of spices, cornstarch, and flour create a delicious and crunchy deep fried potato.
Usually when there are leftover over fries, I toss them, but for some reason I decided to keep the leftovers from this recipe and I was glad I did – reheated they were still very good.
Spend a little extra time and give this Crunchy Potato Wedges Recipe a try. Enjoy

Crunchy Potato Wedges Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Ingredients
  • 4 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon pepper
  • 3 large russet potatoes (about 1 ¾ pounds cut into ¼ inch wedges)
  • ¼ cup vegetable oil (plus oil in deep fryer for frying)
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 cup buttermilk (for the buttermilk I substituted 1 cup milk mixed with 1 tablespoon lemon juice – let rest 15 minutes before using)
  • ½ teaspoon baking soda
  • ½ teaspoon baking soda
Instructions
  1. in a small bowl whisk together the salt, onion powder, garlic powder, oregano, cayenne, and black pepper.
  2. Place the potato wedges in a large coverable micro wave safe bowl. Sprinkle 4 tablespoons of the spice mixture over the potatoes, add ¼ cup oil, and toss to coat. Microwave the potatoes for 7 – 9 minutes, shaking the bowl occasionally to coat the potatoes with the spice mixture. (Time will vary depending on your microwave and how thick you cut the potatoes) drain the potatoes if needed, and single layer them on a baking sheet to cool.
  3. Preheat deep fryer to 350F.
  4. In a medium size bowl mix together the flour and corn starch. In another large bowl mix together the buttermilk and baking soda.
  5. Place a wire rack over a baking sheet to catch any batter mixture that falls off of the potatoes. Roll each potato wedge in the flour mixture shaking off any excess, and then dip them in the butter milk allowing any excess milk to drain back into the bowl. Roll them in the flour mixture again to coat placing the potato wedges on the wire rack.
  6. Deep fry the potato wedges until golden brown. (Cook in batches according to the size deep fryer you are using) drain on a baking sheet or platter covered with several layers of paper toweling.

Adapted from Cooks Country cookbook

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