Cook's Country Crunchy Potato Wedges and Chili Rubbed Pan Seared Ribeye

For those of you who are passionate about potatoes, these Crunchy Potato Wedges are sure please your palette!  Here in South Bend, IN our local supermarket makes a spud similar to these and I have experimented many times with my own variation in a feeble attempt to achieve the same equally flavorful and crispy exterior coating and the complimentary fluffy potato pulp inside, to no avail.  Then, while browsing my local Sam's Club just the other day, I was perusing the culinary publications as per my normal routine and I was instantly awestruck by this recipe in Cook's Country magazine.  It appeared to be the perfect technique for recreating my favorite taters at home.  I was obsessed and could not wait until an opportune time to test the test kitchen's recipe would arise.  I had already decided I would be dining on a rib eye steak (pan seared in a cast iron skillet because my gas grill was just depleted of propane) and could think of no better accompaniment then these crunchy potato wedges.  Hands down, bar none, absolutely the best potato I have ever eaten!!!  It is a few more steps, granted, then simply baking a potato in the oven and plopping on a pat of butter and spoonful of sour cream, but I cannot stress how worth it the additional work is!  

Crunchy Potato Wedges       ...a recipe from Cook's Country

From the episode: Family Supper
Serves 6

Ingredients
4 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 cup vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda

Instructions

1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl. 

2. Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)

3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)

4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.