We wanted to create a recipe for fast food-style crunchy
potato wedges that we could prepare at home. Microwaving the potatoes in a
tightly covered bowl helped them obtain perfectly cooked interiors and nicely
crisped exteriors. For our recipe’s coating, adding baking soda to the
buttermilk and replacing some of the flour with cornstarch resulted in crunchy,
deep golden brown wedges. Finally, seasoning our crunchy potato wedges with a
spice blend as they precooked in the microwave, then tossing the wedges in the
seasonings when they came out of the oil, produced potatoes that were flavored from
the inside out.
The fried potato wedges from our
local fast-food joint are worth the trip—their spicy, light, and crunchy
coating contrasts perfectly with their fluffy interior. We wondered if we could
find a way to make these fast-food-style potato wedges at home.
1.
Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small
bowl.
2.
Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe
bowl; cover tightly with plastic wrap. Microwave on high until potatoes are
tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing
plastic) to redistribute 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 room temperature for up to 2 hours.)
3.
Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees.
Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and
baking soda in large bowl. Working in 2 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 30 minutes in advance.)
4.
When oil is ready, 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 side.
Make Ahead:
Our Crunchy Potato Wedges freeze very well. Follow steps 1 through 4, frying
each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not
toss with seasoning, and drain and cool potatoes completely on baking sheet
lined with paper towels. Freeze wedges on baking sheet until completely frozen,
about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2
months. When ready to eat, heat 3 quarts oil to 340 degrees and cook in 2
batches until deep golden brown, about 3 minutes. Toss with seasonings, drain,
and serve.
The
Secret to Crunchy Potato Wedges
Achieving a flavorful, crunchy crust and a well-seasoned,
tender, fluffy interior for our potato wedges was harder than we thought.
Here's how we did it.
1. Precooking the wedges in the
microwave with the spice mixture ensures a fluffy, well-seasoned interior when
fried.
2. A triple coating of
flour/cornstarch, buttermilk, and flour/cornstarch gives these wedges a
super-crunchy exterior.
3. After frying, a final toss with
seasoning provides an extra flavor boost.
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