Spicy Crispy Potato Wedges
Recipes Kid-friendly Side-dish Vegetarian
Description
These potato wedges will delight your family or guests with their crunchiness and wonderful flavor. Serve them plain, with catsup or your favorite dipping sauce.
Ingredients
2 lb. russet potatoes
1/4 c. + 1 t. kosher salt, divided, + more for serving
canola oil, for frying
2 T. yellow mustard seeds, divided
1 c. all-purpose flour
3 T. cornstarch
2 T. Hungarian sweet paprika, plus more for serving
1/2 t. freshly ground black pepper, + more for serving
1/4 t. garlic powder, + more for serving
2 c. buttermilk
Directions
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Scrub potatoes; cut into 1/2 inch thick wedges.
Combine potatoes, 1/4 c. salt, and 3 qt. cold water in a 5–7 quart pot. Bring to a boil; reduce to a simmer; cook until just fork tender, 2–3 minutes. Drain; arrange in a single layer on a large platter; refrigerate until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
Pour oil into a wide heavy pot to a depth of 2 inches. Heat over medium-high until deep-fry thermometer registers 350 degrees.
Coarsely crush 1 T. mustard seeds. Combine flour, cornstarch, 2 T. paprika, 1/2 t. pepper, 1/4 t. garlic powder, 1 t. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture; transfer to a plate/platter.
Working in 2 batches, fry wedges, turning once halfway through, until crisp, 6–8 minutes per batch. Drain on paper towels. Transfer to a serving platter, season with salt, pepper, paprika, and garlic powder.
4 servings.