Crispy Spiced Potato Wedges

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. 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. 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. 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. 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