Crispy Spiced Potato Wedges

Perfectly crispy potato wedges coated in a flavorful blend of mustard seeds, paprika, and spices, double-cooked for the ideal crispy exterior and tender interior. These restaurant-style wedges are first parboiled then fried until golden brown.

6 servings

1 hr 1 min

Published October 4, 2025

Ingredients

•2 pounds russet potatoes (2-3 medium), scrubbed, cut into 1/2"-thick wedges
•¼ cup kosher salt
•4 cups canola oil
•2 tablespoons yellow mustard seeds
•1 cup all-purpose flour
•3 tablespoons cornstarch
•2 tablespoons Hungarian sweet paprika
•½ teaspoon freshly ground black pepper
•¼ teaspoon garlic powder
•2 cups buttermilk
•1 piece deep-fry thermometer

Cooking Instructions

1.
Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
25 min
2.
Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
10 min
3.
Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
10 min
4.
Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.
16 min

Ingredients

•2 pounds russet potatoes (2-3 medium), scrubbed, cut into 1/2"-thick wedges

•¼ cup kosher salt

•4 cups canola oil

•2 tablespoons yellow mustard seeds

•1 cup all-purpose flour

•3 tablespoons cornstarch

•2 tablespoons Hungarian sweet paprika

•½ teaspoon freshly ground black pepper

•¼ teaspoon garlic powder

•2 cups buttermilk

•1 piece deep-fry thermometer

Cooking Instructions

Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).

25 min

Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.

10 min

Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.

10 min

Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.

16 min