Planning meals for the week, I try to mix it up ingredients and not do too many repeats. But one thing I never get sick of is potatoes. Baked, in soup, in pasta…. Just about the only way I don’t like them is in french fry form. Maybe that is just because I usually have fries at fast food joints. They always end up tasting like cardboard, even from In and Out which makes their fries from actual potatoes as opposed to some sort of lab concocted rehydrated starch mix. So when I get a hankering for deep fried potatoes, I have to make them myself.
These potatoes wedges will not disappoint. Greasy and flavorful, these fries make a good accompaniment to just about anything.
The only downside is that the recipe takes a while but it is definitly worth it! Maybe not as long as a cake, but there are quicker ways to make potato wedges involving your oven. They just won’t be as crunchy or flavorful. And isn’t that what makes good fries?
from America’s Test Kitchen
“Crunchy Potato Wedges”
- 4 tsp salt (i thought this was a little too much)
- 1/2 tsp pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp cayenne pepper
- 1 tsp dried oregano
- 1 3/4 lb russet potatoes, cut into wedges
- 1/4 cup vege oil, plus 3 qts for frying
- 1 1/2 cup cornstarch
- 1 cup buttermilk (i use soy milk for the nutty flavor)
- 1/2 tsp baking soda
-Prepare seasoning mix in a small bowl
-Toss potato wedges with half of the spice mixute and 1/4 cup oil in a pyrex bowl.
-Cover bowl with plastic wrap and microwave 9 minutes or until potatoes are tender
-Remove plastic wrap and place potatoes on baking sheet and cool to ~10 minutes.
-Heat frying oil to 340F
-Combine baking soda and milk in a medium bowl; mix flower and cornstarch on a plate.
-Roll potatoes in flour mixture, dip in milk, then coat again in flour. Shake off excess flower. This is messy!!!!! (If I am feeling lazy, I skip the first flour rolling bit.)
-Fry potatoes until golden brown, 4-6 mins.
-Drain excess oil on paper towel.
-Toss in remaining spice mixture and serve.