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Irresistibly Crispy Broasted Potato Wedges

Crispy Broasted Potato Wedges made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 4 large russet potatoes
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon smoked paprika
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups vegetable oil for frying

Instructions

  • Prepare the potatoes by washing and cutting them into wedges.
  • Soak the potato wedges in buttermilk for at least 30 minutes.
  • Combine flour, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl.
  • Heat oil in a deep fryer or large pot to 350°F (175°C).
  • Coat the soaked potato wedges in the seasoned flour mixture.
  • Carefully place the coated wedges into the hot oil, frying them in small batches.
  • Allow the wedges to cool slightly and sprinkle with additional salt, if desired.