Gas Station Potato Wedges
Depending on where you're from you might get them from the corner store or the deli. Around here? The best ones are always at gas stations.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 large russet potatoes (cleaned and sliced into wedges)
- 8 C water
- 1 Tbsp kosher salt
- 1/2 Tsp celery salt
- 2 1/2 Tsp seasoned salt (to taste)
- 2 Tsp garlic powder
- 1 Tsp onion powder
- 1 Tsp paprika
- 1/2 Tsp black pepper (freshly cracked)
- 1/5 Tsp cayenne pepper
- 1/8 Tsp ground rosemary
- 1/8 Tsp ground mustard
- peanut oil (for frying)
- 1 large egg (beaten)
- 1 C buttermilk
- 1/4 Tsp seasoned salt
- 1/8 Tsp baking soda
- 1 C all-purpose flour
- 1/4 C potato starch
- 1/4 C cornstarch
- 1 1/2 Tsp prepared seasoning blend
Instructions
- 1
Place your potato wedges in a large bowl and cover them with cold water. Let them soak for 8 hours, or overnight if you’re planning ahead. This step helps to make them extra crispy later!
- 2
In a small bowl, mix together all the seasonings except for the divided seasoned salt and kosher salt. Make sure everything’s well blended.
- 3
Drain the soaked potatoes and rinse them under cold water until the water runs clear. Transfer the wedges to a large stockpot, cover with cold water, and add the kosher salt. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for 4 minutes, just to give them a head start. Then remove from heat.
- 4
Drain the wedges well, and once they’re cool enough to handle, arrange them on baking sheets. Sprinkle on some of that seasoning blend, flip the wedges, and season the other side. Cover them up and let them chill in the fridge or freezer until completely cooled.
- 5
Drain the wedges thoroughly and once they've cooled enough for you to handle, arrange them on baking sheets. Sprinkle over some of the prepared seasoning blend, then flip the wedges and season the other side. Cover with beeswax or plastic wrap and place in the refrigerator or freezer until completely cooled.
- 6
While the potatoes chill, mix up your flour dredge and batter in separate bowls. Get everything whisked together and ready to go. Heat up a few inches of peanut oil in a Dutch oven or deep sauté pan to 365°F.
- 7
Dip each potato wedge into the batter, letting the excess drip off, then transfer to the flour dredge. Give them a good toss, pressing the flour into the wedges to form a nice crust. Shake off any excess and let them rest for 15 minutes.
- 8
Fry the wedges in small batches—don’t overcrowd the pan, or they won’t fry up right. Fry just until they’re golden brown, then pull them out before they get tough. Sprinkle with a bit more seasoning blend while they’re hot, and enjoy them fresh. Dassit!