Crunchy Potato Wedges

GREG IN SAN DIEGO's Note:

This recipe delivers fast food-style potato wedges at home. The spicy, light and crunchy coating contrasts perfectly with the fluffy interior. Serve these with one or two of my creamy dipping sauces. Recipe adapted from "Cook's Country."

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 4 teaspoons kosher salt
• ¼ teaspoon pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ¾ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 ¾ lbs about 3 large russet potatoes , scrubbed and cut into 1/4 inch wedges
• ¼ cup vegetable oil , plus 3 quarts for frying
• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 1 cup buttermilk (See note in directions.)
• ½ teaspoon baking soda

Directions:

1. Note: If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.
2. Combine salt, pepper, onion and garlic powders, cayenne and oregano in a small bowl.
3. Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl.
4. Cover bowl tightly with plastic wrap.
5. Microwave on high until potatoes are al-dent tender but not falling apart, about 7 to 9 minutes, shaking bowl (without removing plastic)to re-distribute potatoes halfway through cooking.
6. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes.
7. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes.
8. (Potatoes can be held at this juncture, at room temperature for up to 2 hours.).
9. Heat remaining 3 quarts of oil to 340 degrees in deep fryer or Dutch oven.
10. Meanwhile, combine flour and cornstarch in medium bowl.
11. Whisk buttermilk and baking soda in large bowl.
12. Working in two batches, dredge potato wedges in flour mixture, shaking off excess.
13. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture.
14. Shake off excess and place on wire rack.
15. (Potatoes can be coated up to 1/2 hour in advance.).
16. When oil reaches 340 degrees, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes.
17. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture.
18. Drain wedges on baking sheet lined with paper towels.
19. Return oil to 340 degrees and repeat with second batch of wedges.
20. Serve with extra seasoning on the side, and one of my creamy dipping sauces.