Spicy Crispy Potato Wedges
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.