I was going to be healthy and make Oven Baked Steak Fries, then I turned on an episode of Cook's Country and they are the ones that had to go and bring out a box of KFC Potato Wedges and claim their recipe is even BETTER. Don't they know that I LOVE those potato wedges.
You see . . . I used to live on those wedges in highschool (along with bread and cinnamon sticks). I had a very balanced diet. I would go there and order a box of potato wedges and eat that for dinner. They were/are the best fried potato around. So, how do you expect me to resist a recipe that claims to be better?
Well . . . . they turned out sooooooo good! The outside was super crunchy (thanks to the double coating) and that spice mixture really tasted like the real deal while the potato inside was perfectly cooked (thanks to microwaving them first). I was so impressed with this recipe and they definitely rival the real thing.
If you click on this link you can watch the episode where they made these!
If you click on this link you can watch the episode where they made these!
1 1/2 Lbs. russet potatoes (about 3 large)
4 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried oregano
3/4 tsp. cayenne (I only used a pinch)
1/4 c. vegetable oil
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1 c. buttermilk
1/2 tsp. baking soda
3 quarts vegetable or peanut oil
Wash and dry the potatoes. Cut each potato in half lengthwise, then each half in half, then each quarter in half, making 8 wedges per potato. Place wedges in a large glass bowl. Combine kosher salt, pepper, onion powder, garlic powder, dried oregano and cayenne. Add 4 teaspoons of the spice mixture along with 1/4 cup of vegetable oil to the potatoes and toss to coat each potato evenly. Cover bowl tightly with plastic wrap and microwave for 7-9 minutes (I did 7) until the potatoes are tender, tossing the potatoes occasionally to ensure even cooking. Using oven mitts, carefully remove hot bowl from microwave and discard plastic wrap. Turn out potatoes onto a baking sheet and allow to set for 10 minutes, so the potatoes can firm up.
Combine flour and cornstarch in a medium sized dish and combine the buttermilk and baking soda in another medium sized dish. Heat vegetable oil in a large dutch oven to 340 degrees. Take half of the potatoes and toss in the dry ingredients, then wet, then dry again, making sure to shake off any excess flour. Add to hot oil and cook for 4 - 6 minutes or until golden brown. Using tongs, remove to a paper-towel lined plate and sprinkle with a little spice mixture. Repeat with remaining potatoes.
Jenn's Notes: Make sure to shake off the excess flour or your coating will be very thick. I didn't do a very good job of that and ended up with a pretty thick coating, but they were still amazing. I recommend cooking the potatoes in three or four batches rather than two. My first batch, I added half and it lowered my oil temperature a huge amount, so it took longer than 4-6 minutes to cook. The next few batches, I added less potatoes and they cooked a lot more evenly. These turned out so good, even for someone that doesn't know how to deep-fry very well! They were great plain and dipped in ranch dressing (just how I used to eat them)!
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