They’re called “party potatoes” for a reason.
Kevin J. Miyaaki
This recipe comes fromThe Global Pantry Cookbook, co-authored bySouthern LivingcontributorAnn Taylor Pittmanand Scott Mowbray.
When Scott made this version, a family member immediately anointed themParty Potatoes.
Credit:Kevin J. Miyaaki
Workman Publishing A 2023.
That’ll shave off two hours from this recipe.
Bake until tender, about 1 hour.
Credit:The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients by Ann Taylor Pittman and Scott Mowbray. Workman Publishing © 2023.
Whisk together the buttermilk and egg in a shallow bowl.
Place a wire rack in a sheet pan.
Line a platter with paper towels and place it near the stove.
Pour the oil into a Dutch oven.
Heat the oil over medium-high heat until it reaches 360F on a frying thermometer.
Cut each potato lengthwise into 4 wedges.
Place 4 wedges in the bag with the flour mixture and shake gently to coat.
Remove from the bag, shaking off the excess flour.
Dip the potato wedges in the buttermilk mixture, turning to coat.
Return the potato wedges to the bag and shake gently to coat.
Place the breaded potato wedges on a wire rack.
Repeat the process in batches with the remaining potato wedges, flour mixture, and buttermilk mixture.
Let the breaded potato wedges stand on a wire rack for 5 minutes.
Carefully lower 6 potato wedges into the hot oil.
Fry until the potato wedges are deeply browned, 3 to 4 minutes.
Adjust the heat to maintain the oil temperature at 350F to 355F.
Remove the potatoes from the oil and drain on paper towels.
Repeat the process in 2 batches.
While the potatoes fry, prepare the sauce by stirring together the mayonnaise, chili crisp, and vinegar.
Serve the sauce with the potatoes.
