Italian Crunchy Potato Wedges
By America's Test KitchenPublished on August 2, 2011
Time
55 minutes
Yield
Serves 6
Ingredients
4 teaspoons kosher salt ½ teaspoon ground black pepper 1 tablespoon Italian seasoning 1 tablespoon grated Parmesan cheese 3 large russet potatoes (about 1 ¾ pounds), scrubbed and cut into ¼-inch wedges¼ cup vegetable oil or peanut oil, plus 3 quarts for frying1 ½ cups all-purpose flour ½ cup cornstarch 1 cup buttermilk ½ teaspoon baking soda
Instructions
- Combine salt, pepper, Italian seasoning, and cheese in small bowl.
- Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
- Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
- When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.
- Make Ahead: Our Crunchy Potato Wedges freeze very well. Follow steps 1 through 4, frying each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not toss with seasoning, and drain and cool potatoes completely on baking sheet lined with paper towels. Freeze wedges on baking sheet until completely frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2 months. When ready to eat, heat 3 quarts oil to 340 degrees and cook in 2 batches until deep golden brown, about 3 minutes. Toss with seasonings, drain, and serve.
Time
55 minutesYield
Serves 6Ingredients
4 teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon Italian seasoning
1 tablespoon grated Parmesan cheese
3 large russet potatoes (about 1 ¾ pounds), scrubbed and cut into ¼-inch wedges
¼ cup vegetable oil or peanut oil, plus 3 quarts for frying
1 ½ cups all-purpose flour
½ cup cornstarch
1 cup buttermilk
½ teaspoon baking soda
Test Kitchen Techniques
Ingredients
4 teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon Italian seasoning
1 tablespoon grated Parmesan cheese
3 large russet potatoes (about 1 ¾ pounds), scrubbed and cut into ¼-inch wedges
¼ cup vegetable oil or peanut oil, plus 3 quarts for frying
1 ½ cups all-purpose flour
½ cup cornstarch
1 cup buttermilk
½ teaspoon baking soda
Test Kitchen Techniques
Ingredients
4 teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon Italian seasoning
1 tablespoon grated Parmesan cheese
3 large russet potatoes (about 1 ¾ pounds), scrubbed and cut into ¼-inch wedges
¼ cup vegetable oil or peanut oil, plus 3 quarts for frying
1 ½ cups all-purpose flour
½ cup cornstarch
1 cup buttermilk
½ teaspoon baking soda
Test Kitchen Techniques
Why This Recipe Works
We wanted to create a recipe for fast food-style crunchy potato wedges that we could prepare at home. Microwaving the potatoes in a tightly covered bowl helped them obtain perfectly cooked interiors and nicely crisped exteriors. For our recipe’s coating, adding baking soda to the buttermilk and replacing some of the flour with cornstarch resulted in crunchy and deep golden brown wedges. Finally, seasoning our crunchy potato wedges with a spice blend as they precooked in the microwave, then tossing the wedges in the seasonings when they came out of the oil, produced potatoes that were flavored from the inside out.
Instructions
- Combine salt, pepper, Italian seasoning, and cheese in small bowl.
- Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
- Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
- When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.
- Make Ahead: Our Crunchy Potato Wedges freeze very well. Follow steps 1 through 4, frying each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not toss with seasoning, and drain and cool potatoes completely on baking sheet lined with paper towels. Freeze wedges on baking sheet until completely frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2 months. When ready to eat, heat 3 quarts oil to 340 degrees and cook in 2 batches until deep golden brown, about 3 minutes. Toss with seasonings, drain, and serve.
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