Crispy Potato Wedges
Crispy Potato Wedges made with seasoned russet potatoes, are fried until golden and crunchy. They have a crispy exterior and fluffy center.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Serving platter
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Cooling rack
- Paper towel
- Slotted spoon
- Tongs
- Kitchen scale
- Stove
- Airtight container
- Vegetable brush
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)
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