Name: Potato Logs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1/4 cup seasoned salt, such as Lawry’s; 2 teaspoons ground black pepper; 1 teaspoon ground paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon ground mustard; 1/4 teaspoon cayenne pepper; Kosher salt; 3 russet potatoes, each cut lengthwise into 6 to 8 wedges about 1 inch thick; Canola oil, for frying; 2 cups all-purpose flour; 1/4 cup potato starch; 2 cups buttermilk; 1 large egg; Ketchup, ranch dressing, honey mustard or your favorite dipping sauce

Directions

Special equipment:

a deep-fry thermometer

Mix the seasoned salt, black pepper, paprika, onion powder, garlic powder, mustard, cayenne and 1/2 teaspoon kosher salt together in a medium bowl.
Add 1 tablespoon of the spice mix and the potato wedges to a large microwave-safe bowl. Toss to coat the wedges. Tightly cover the bowl. Microwave until just tender, 10 to 12 minutes, tossing halfway through. Chill until cooled to room temperature, about 10 minutes in the refrigerator.
While the potatoes are cooling, fill a large Dutch oven a little less than halfway with oil. Heat the oil until it registers 350 degrees F on a deep-fry thermometer. Line a baking sheet with a wire rack and set aside.
Whisk the flour, potato starch, and 1/4 cup of the seasoning mix in an 8-inch baking dish or flat bowl. Whisk the buttermilk, egg and remaining 1 tablespoon seasoning mix in another baking dish. Dredge a potato wedge in the flour, then in the buttermilk, and then in flour again. Carefully put it in the oil and continue dredging to fry 3 or 4 wedges at a time until dark golden brown, about 5 minutes. Transfer the wedges with tongs to the cooling rack over the baking sheet. Continue dredging and frying batches until all the potatoes are fried. Serve warm with ketchup, ranch, honey mustard or your favorite dipping sauce.