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Crunchy Potato Wedges

From

February/March 2007

Crunchy Potato Wedges

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, 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.

Serves 6

If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.

Ingredients

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