Best Crunchy Potato Wedges Recipes

CRUNCHY POTATO WEDGES

Steps:

• Note: If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.
• Combine salt, pepper, onion and garlic powders, cayenne and oregano in a small bowl.
• Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl.
• Cover bowl tightly with plastic wrap.
• Microwave on high until potatoes are al-dent tender but not falling apart, about 7 to 9 minutes, shaking bowl (without removing plastic)to re-distribute 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 this juncture, at room temperature for up to 2 hours.).
• Heat remaining 3 quarts of oil to 340 degrees in deep fryer or Dutch oven.
• Meanwhile, combine flour and cornstarch in medium bowl.
• Whisk buttermilk and baking soda in large bowl.
• Working in two 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 1/2 hour in advance.).
• When oil reaches 340 degrees, 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 degrees and repeat with second batch of wedges.
• Serve with extra seasoning on the side, and one of my creamy dipping sauces.

CRUNCHY POTATO WEDGES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-20 minutes or until tender, turning once. Cool slightly. , Meanwhile, in a small bowl, combine the cornflake crumbs, Parmesan cheese, paprika and salt. Cut each potato lengthwise into quarters; brush with salad dressing and sprinkle with cornflake mixture. , Place potato wedges on a broiler pan. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. Serve with additional salad dressing if desired.

CRUNCHY POTATO WEDGES

Steps:

• Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.
• Cut the potatoes into 8 wedges each.
• Toss wedges in the oil.
• Combine the breadcrumbs, chives, celery salt, garlic powder, and rosemary in a bowl.
• Add the wedges and coat well.
• Place on a greased baking tray.
• Bake for 40 minutes or until crisp and golden.

CRUNCHY POTATO WEDGES

Steps:

• Preheat oven to 400 degrees.
• Cut the potatoes into eight wedges each and toss up in the oil.
• Combine the breadcrumbs, chives, celery salt, garlic powder and rosemary in bowl.
• Add the potato wedges and coat well.
• Place on a greased cookie sheet and bake for 40 minutes or until crisp and golden.