Crispy Spiced Potato Wedges
Perfectly crispy potato wedges coated in a flavorful blend of mustard seeds, paprika, and spices, double-cooked for the ideal crispy exterior and tender interior. These restaurant-style wedges are first parboiled then fried until golden brown.
Ingredients
- •2 pounds russet potatoes (2-3 medium), scrubbed, cut into 1/2"-thick wedges
- •¼ cup kosher salt
- •4 cups canola oil
- •2 tablespoons yellow mustard seeds
- •1 cup all-purpose flour
- •3 tablespoons cornstarch
- •2 tablespoons Hungarian sweet paprika
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon garlic powder
- •2 cups buttermilk
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
25 min
- 2.
Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
10 min
- 3.
Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. 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, then transfer to a plate as you go.
10 min
- 4.
Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.
16 min