Crunchy Potato Wedges

Not your classic french fries; better. Without a doubt, these are the most delicious french fries I’ve ever eaten. Crunchy. Spicy. Easy to make. All french fries need to be cooked twice, so that their interiors are creamy by the time the exteriors are crispy. This recipe par-cooks the potatoes in the microwave (which is also super easy) to greatly reduce the amount of absorbed oil. For intensity, the spices are applied directly to the potatoes rather than relying on the plateful of flour used for dredging. 5-stars.

My pound of wedges disappeared in minutes.

The full recipe is here. Mix spices in small bowl. Slice potatoes into 1/4-inch wedges. In a large bowl, stir potatoes with 4 teaspoons of spice mixture and 1/4-cup oil. Cover with plastic wrap and microwave for 9 minutes. (Lesson learned: open so that steam escapes away from you.) Drain and let cool on rimmed baking sheet for 10 minutes. Combine 1-1/2 cups flour and 1/2 cup cornstarch in shallow pie plate. In another shallow bowl, whisk 1 cup buttermilk and 1/2 teaspoon baking soda. Working in 2 batches, dredge in the flour-mixture, then the buttermilk, then back in the flour. Deep fry for 5 minutes in dutch oven when oil reaches 340-degrees. While frying, dredge the second batch. After frying put in bowl and mix in 1 teaspoon of spice mixture, then drain on paper towels.

This recipe calls for Russet potatoes, which have better flavor than the Yukon Golds that Chris Kimball usually uses.

Issues:

  1. I only made 1 pound of potatoes, not the full 1-3/4 pounds called for in the recipe. I adjusted everything down by 40%, but still made them in 2 batches. Alternatively, the recipe includes instructions on how to freeze half of the potatoes for up to 2 months (I’ll give that a try next time).
  2. I had to add a little extra flour/cornstarch for the last quarter pound of potatoes.
  3. I substituted clabbored milk for buttermilk. Adding 1 tablespoon of lemon juice to regular milk and letting it sit for 15 minutes.
  4. I measured the 1/4-inch wedges and was surprised at how narrow the slices need to be.

Rating: 5-stars.
Cost: $1.30. (for 1 pound)
How much work? Low.
How big of a mess?  Medium/High.
Started: 1:30 PM.  Lunch:  2:00 PM.

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2 Responses to Crunchy Potato Wedges

  1. [...] Potato Wedges A few weeks ago I made a pound of Crunchy Potato Wedges, and they turned out to be the best snack food that I can remember. So I made them again, but this [...]

  2. Judy says:

    Just googled for this recipe as I’ve made them before and know they’ll be a hit at my son’s XC ski banquet tonight. So fun to find this blog. I’ll be back!

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