Maybe once a month I make a fun “dinner in” dinner. We make something my kids would order in a restaurant. The more kids can see how things are made from scratch and involved in the process the more open they are to trying new foods. So every now and again it’s fun to let them pick something to make that’s more of a treat too.
These are super crunchy, tender and fluffy inside. They even stay pretty crunchy the next day.
We tried wedges and circles, and both turned out great. The circles are slightly easier to cook evenly since they are an even shape.
Either way, get ready for some mom points!
1 1/2 – 2 lbs gold potatoes, cut in wedges or sliced in 1/4 inch slices
2 T vegetable or canola oil, plus extra for frying
1 cup buttermilk
1/2 tsp baking soda
1 1/2 cups flour
1/2 cup cornstarch
1 T kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Toss the potatoes in a microwave safe bowl with 2 T oil and 1 T of the spice mix.
Cover completely with plastic wrap. Microwave for 8 minutes, carefully tossing them around after 4 minutes to redistribute without removing the plastic wrap.
Carefully remove plastic wrap and pour potatoes out onto a baking tray and let cool. You should be able to pierce them with a knife but they won’t completely fall apart.
Heat a couple inches of oil in a dutch oven or deep pot to about 350 degrees.
Set up 2 bowls. In one, mix the buttermilk and baking soda together.
In another, whisk the flour, cornstarch, and remaining spice mix together.
Coat the potatoes in the flour mix, then the buttermilk, then back in the flour mix.
Place on a wire rack and continue coating the remaining potatoes.
Fry in batches for a few minutes, flipping halfway, until golden and crunchy.
Since they potatoes are pretty well cooked you’re really just cooking the coating more so.
When done, remove to a new wire rack set over a baking tray.
Sprinkle with salt while warm if desired.
Adapted from Cook’s Country