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
Units
Scale
- 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