You ever just have a craving that won’t go away? I do, all the time and it’s probably a good thing that I know how to cook because I would be driving all over town searching for my something to satisfy my cravings. Luckily this time it was just potato wedges and I always have potatoes so this was an easy one. Quick story; I went to a public school and pretty much all public schools in my city had their own corner store where we would go before, after, sometime during school for snacks and foods that the lunch room didn’t provide. I would always get a beefy patty, a bag of chips, a Clear Fruit drink, and potato wedges. Yes, I was all about the carbs at 16 years old. I just remember the potato wedges being so good; crispy, light and airy on the inside, and seasoned to perfection. Now, I’m sure they were not hand slicing potatoes at the corner store but those frozen potato wedges were a hit every time. So, that’s what I’m making and they are just as good, if not better. Super crispy with a tender potato, and good & seasoned.
How to make these Crispy Potato Wedges
Rinse the potatoes off and cut each potato into wedge slices. You should get about 6-8 per potato. Place the potatoes in a large bowl and rinse them very well until the water runs clear. Using a paper towel, pat dry them to absorb the excess water. Pour the oil into a large frying pan and set to medium heat high heat.
Season the potatoes with the salt, pepper, garlic powder, and then set aside. In a small bowl, whisk together the egg and buttermilk until the egg is fully combined. Season the flour with seasoning salt, pepper, and garlic powder. Divide the flour in half; place 1 cup in a bowl and the other in a clean plastic or paper bag. I usually a plastic bag but use whatever you have.
So just to recap your dredging station should be: bowl of flour + egg wash + bag of flour
To dredge the potatoes: place the seasoned potatoes in the bowl with flour and coat them well, then dip into the egg wash, and then into the bag flour. Repeat this step a few times until you have about 8-10 potatoes in the bagged flour and then shake the bag very well to make sure the potatoes are fully coated.
Place the potatoes in the hot oil and cook until golden brown and crispy. If the wedges are browning too fast then turn the heat down a little bit. Once they are done, drain on a paper paper towel and sprinkle with salt.
To make the dipping sauce
Add all of the ingredients to a bowl and mix well. If the sauce looks too thick add more olive oil until you reach a smooth creamy consistency