Perfect potato wedges…must try!!!
4 teaspoons kosher salt
1/2 teaspoon pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
3 large russet potatoes (about 1 3/4 pounds), cut into wedges
1/4 cup vegetable or peanut oil plus 3 quarts for frying
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda
1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.
2. Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340*F. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340*F and repeat with second batch of wedges.