Ingredients
- 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
Preparation
Step 1
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.