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1
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.
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2
Combine salt, pepper, onion and garlic powders, cayenne and oregano in a small bowl.
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3
Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl.
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4
Cover bowl tightly with plastic wrap.
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5
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.
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6
Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes.
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7
Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes.
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8
(Potatoes can be held at this juncture, at room temperature for up to 2 hours.).
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9
Heat remaining 3 quarts of oil to 340 degrees in deep fryer or Dutch oven.
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10
Meanwhile, combine flour and cornstarch in medium bowl.
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11
Whisk buttermilk and baking soda in large bowl.
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12
Working in two batches, dredge potato wedges in flour mixture, shaking off excess.
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13
Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture.
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14
Shake off excess and place on wire rack.
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15
(Potatoes can be coated up to 1/2 hour in advance.).
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16
When oil reaches 340 degrees, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes.
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17
Transfer wedges to large bowl and toss with 1 teaspoon spice mixture.
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18
Drain wedges on baking sheet lined with paper towels.
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19
Return oil to 340 degrees and repeat with second batch of wedges.
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20
Serve with extra seasoning on the side, and one of my creamy dipping sauces.
