These Crispy Potato Wedges are everything you want in real JoJos, thick-cut potato wedges dipped in buttermilk, coated in seasoned flour, and fried until they’re golden, crunchy, and unbelievably fluffy inside.
They make the perfect side dish for ribs, fried chicken, burgers, or anytime you want that classic diner-style potato wedge made right at home.
Why You Will Love These Crispy Potato Wedges
- Super Crispy Texture: The blend of flour and cornstarch gives you the crunchiest crust, just like real JoJos.
- Simple Ingredients: Nothing fancy, just potatoes, seasoning, and a quick fry.
- Classic Flavor: That Cavender’s seasoning gives these crispy potato wedges an old-school fried chicken shop flavor.
- Perfect for Any Meal: This potato side dish is great to serve with BBQ, sandwiches, or just for snacking.
Ingredient Substitutions
- Russet potatoes: Yukon Golds work, but won’t get quite as fluffy.
- Buttermilk: Substitute with milk + lemon juice, or use plain Greek yogurt thinned with water.
- Cavender’s: Substitute with seasoned salt, Lawry’s, or a simple mix of salt + black pepper + garlic powder.
- Cornstarch: Swap with potato starch or rice flour for similar crispiness.
- Canola oil: Vegetable, peanut, or corn oil all work for frying.
How to Prepare Crispy Potato Wedges
- Scrub the potatoes and cut into wedges.
- Add the potato wedges to a pot with cold water and salt. Par-cook for 6-8 minutes, just until slightly softened.
- While the potatoes are cooking, in a deep platter or bowl, whisk together the flour, cornstarch, Cavender’s, salt, garlic powder, and paprika.
- Add the buttermilk to another bowl.
- Drain and cool the potatoes (dry as much as you can).
- Dip each potato wedge in the buttermilk, then dredge heavily in the seasoned flour mixture. Press to help the coating stick.
- Place the coated wedges on a sheet pan and let them rest for 10–15 minutes to help the coating hydrate and cling.
- Heat oil in a deep pot to 350°F (177°C).
- Fry in small batches for 6–8 minutes, or until golden brown and crispy.
- Transfer to a rack or paper towels and sprinkle with a bit of salt.
- Serve hot with chipotle mayo, or your favorite dipping sauce.
How to Serve and Store
- Serve these crispy potato wedges immediately, while hot and crispy with chipotle mayo, ketchup, or your favorite dipping sauce.
- Pair with ribs, burgers, fried chicken, sandwiches, or BBQ plates.
- Add a sprinkle of extra paprika or seasoned salt right before serving.
- Store in the fridge, after cooling, in an airtight container for up to 3 days.
- Reheat in the air fryer at 375°F (190°C) for 5–7 minutes, or in a 400°F (204°C) oven for about 10 minutes to restore crispiness.
- Avoid microwaving as the potatoes will get soft and lose their crunch.
Frequently Asked Questions
- Can I make these without par-boiling? You can, but they won’t get as fluffy inside or as crispy outside. Par-boiling is highly recommended.
- Can I air fry these? Yes! Air fry at 400°F (204°C) for 18–22 minutes, flipping halfway. Lightly mist them with oil for best results.
- Can I bake them instead of frying? Bake at 425°F (218°C) for 30–40 minutes, flipping halfway, and drizzle lightly with oil.
- How do I make my own buttermilk? Add 1 tablespoon lemon juice or vinegar to 1 cup of milk, and let sit for 5 minutes.
More Easy Potato Recipes to Love
Print
Crispy Potato Wedges
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
Description
Crispy Potato Wedges made with thick-cut russet potatoes, a seasoned flour and cornstarch coating, and fried until golden and crunchy. Easy homemade JoJos with the perfect crispy exterior and fluffy center.
Ingredients
- 4 large russet potatoes, scrubbed and cut into thick wedges
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon Cavender’s Greek Seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- Oil for deep frying (canola or vegetable)
Instructions
- Scrub the potatoes and cut into wedges.
- Add the potato wedges to a pot with cold water and salt. Par-cook for 6-8 minutes, just until slightly softened.
- While the potatoes are cooking, in a deep platter or bowl, whisk together the flour, cornstarch, Cavender’s, salt, garlic powder, and paprika.
- Add the buttermilk to another bowl.
- Drain and cool the potatoes (dry as much as you can).
- Dip each potato wedge in the buttermilk, then dredge heavily in the seasoned flour mixture. Press to help the coating stick.
- Place the coated wedges on a sheet pan and let them rest for 10–15 minutes to help the coating hydrate and cling.
- Heat oil in a deep pot to 350°F (177°C).
- Fry in small batches for 6–8 minutes, or until golden brown and crispy.
- Transfer to a rack or paper towels and sprinkle with a bit of salt.
- Serve hot and ENJOY!
Notes
- To create wedges, cut the potatoes in half, lengthwise. Cut each half in half. Cut each of those halves into two wedges. You should yield approximately 8 wedges per potato.
- Par-boiling helps the centers get fluffy while keeping the outsides crisp.
- Easily replace the seasonings with your favorite. Add cayenne pepper for a touch of heat.
- Letting the wedges rest after dredging creates that signature crackly coating.
- Cornstarch is key as it forms a shatter-crisp crust.
- For extra crunch, double-dredge.
- Fry in batches so the oil stays hot and the wedges stay crispy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Dinner
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.
Let’s Get Social!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!
No comment yet, add your voice below!