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Gas Station Potato Wedges

Gas Station Potato Wedges

I’m sure the title ‘Gas Station Potato Wedges’ has some folks scratching their heads like “tf is that?” so allow me to explain:

In the countrier (more rural) parts of North Carolina, it’s not uncommon for a lone gas station to be the only thing for miles and miles. This is why it’s also not uncommon to walk into a gas station and see a whole kitchen in the back. Or to find gas stations that have closed their pumps down and are just food marts and convenience stores at this point (if you’re familiar with Goldsboro, think Lighthouse!).

Anyway, the potato wedges you can find at these little country stores are some of the best you’ll ever eat in your life: big, seasoned, with a light but super crunchy coating. If I had to compare them I’d say they were similar to the wedges KFC used to have (the decision to remove them was STUPID!!!) or maybe a grocery store deli section.

This recipe is a bit involved and has quite a few steps, but they’re all important and worth it. If it’s too much rather than adapting I recommedn finding a different recipe.

Gas Station Potato Wedges

Gas Station Potato Wedges Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Gas Station Potato Wedges recipe:

  • Russet potatoes: Using russet potatoes is important for the final texture. Try to find long, evenly shaped potatoes. Cut them into wedges by first slicing them in half lengthwise, then slice each half in half. Turn the potato pieces cut side up – skin side down -then carefully divide each piece into a wedge by pushing your knife down the center.
  • Buttermilk + baking soda: You can substitute whole milk if you like, but using buttermilk + baking soda will add a little something extra to the texture of the coating. If you use whole milk, omit the baking soda because it’s pointless.
  • Egg: a binder and thickener for our batter. Gives it a bit more heft for the flour to stick to.
  • Flour, cornstarch, potato starch: Flour and cornstarch are par for the course whenever I’m making a flour dredge. We’re adding potato starch to help seal the moisture into our Gas Station Potato Wedges. It’ll also help the batter to not just fall out after dredging and frying.
  • Water: Soaking the potatoes encourages the starch (sugars) to seep out, making the final product crispier.
  • Kosher salt: It’s only used for parboiling the potatoes, and can be omitted if you’re finicky about sodium.
  • Seasoned salt: I worship at the altar of Lawry’s. You use what you want.
  • Garlic powder, onion powder, paprika, cracked black pepper, celery salt, cayenne pepper, ground rosemary, ground mustard. These are the components of the seasoning blend that will season every layer of the potatoes. You can swap this out for your favorite seasoning blend and it’ll work just fine.
  • Peanut oil: My preferred deep-frying oil. Vegetable or canola oil will work fine, too.

How to Make Gas Station Potato Wedges

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this recipe:

  • Soak: I already explained this above, but one more time for good measure: soaking the potatoes encourages the starch (sugars) to seep out, making the final product crispier.
  • Boil: We parboil the wedges for just a few minutes to start the cooking process. We don’t want them to be fork tender or else they’ll fall apart while we’re battering them. You can also opt to fry them twice, once at a low temp and again at a high temp. I love that for french fries but found it a bit hard to control with wedges.
  • Make your components: Make the flour dredge, wet batter, and seasoning blend. I usually keep them all in the fridge with the wedges until I’m ready to continue.
  • Cool: After they’re boiled we’ll need to drain them thoroughly, and then arrange them on a baking sheet. I do this immediately using my hands because heat doesn’t really register as pain for me, but you can leave the potatoes in the colander until they’re cool enough for you to handle or use silicone tongs. Gently, or you’ll damage the wedges!
  • Season: While still warm, shake the seasoning blend you made over the wedges. Flip them over and season the opposite side. If they don’t seem to be adhering, or if it’s not even, use a basting brush to rub them into the surface of the wedges.
  • Batter. Arrange your breading station. Dip the wedge into the batter and allow the excess to drip of before dropping it into the flour. Toss the wedge around in the flour to coat it, then use your fingers to press the flour into the sides of the wedges – all sides! You should see it start to form a coating, just like fried chicken. Shake off the excess flour and place it back on the baking sheet.
  • Fry. Let your Gas Station Potato Wedges rest at room temperature for 15 minutes. This will help the coating stay in place. Once your oil is 365°F drop in a few wedges at a time. Not too many, or the oil temperature will drop and they won’t cook properly. Cook until golden brown, about 5-6 minutes. Drain on a wire rack and sprinkle over a bit more seasoning blend.
Gas Station Potato Wedges

What to Serve: 

Whatever french fries go with – so can these Gas Station Potato Wedges. Here are some quick ideas off the top of my head…

  • Spicy Buttermilk Fried Chicken. Maybe a lil’ corn on the cob and a biscuit, too?
  • Turkey Burgers. A match made in heaven, so I’ll just stop here.
  • Firecrackers! They’re basically inside out buffalo chicken tenders. You’ll have to wait for the written recipe, but I’ve made them before on Instagram if that’s adequate.

You can watch me make these on IGTV or TikTok, and here’s the Pinterest Graphic:

Gas Station Potato Wedges
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Gas Station Potato Wedges

Gas Station Potato Wedges


  • Author: María
  • Prep Time: 5 hours
  • Cook Time: 15 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 6 1x

Description

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. 


Ingredients

Scale

Wedges:

  • 4 large russet potatoes, cleaned and sliced into wedges 
  • 8 C water
  • 1 tbsp kosher salt 
  • 2 1/2 tsp seasoned salt, to taste 
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp cracked black pepper
  • 1/2 tsp celery salt
  • 1/5 tsp cayenne pepper
  • 1/8 tsp ground rosemary
  • 1/8 tsp ground mustard
  • peanut oil, for frying 

Batter: 

  • 1 beaten egg
  • 1 C buttermilk
  • 1/4 tsp seasoned salt 
  • 1/8 tsp baking soda 

Flour Dredge:

  • 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 wedges in a large bowl and cover with cold water. Soak for 8 hours, up to overnight. 
  2. Make your seasoning blend by combining all of the seasonings except the divided seasoned salt and the kosher salt in a small bowl. Make sure it’s well combined. 
  3. Drain the potatoes and rinse in a colander until the water runs clear, then transfer the wedges to a large stockpot
  4. Add enough cold water to cover the wedges, and sprinkle in the kosher salt. Bring to a boil then reduce to a simmer and cover with a lid. Simmer for 4 minutes, then remove from heat. 
  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. In the meantime make your flour dredge and batter. Whisk together their ingredients in two separate bowls and set them aside. Heat a few inches of oil in a dutch oven or deep saute pan until it reaches 365°F. 
  7. Dip the potato wedges in the wet batter, then allow the excess to drip off and transfer it to the flour dredge. Toss to coat, then use the backs of your fingers to press the flour into the sides of the wedges, forming a “crust.” Shake off any excess flour and place it back on the baking sheet it cooled on. Let rest for 15 minutes at room temperature.
  8. Fry the wedges in small batches – do not crowd the pan or they won’t fry right! – just until golden brown. Don’t overcook or they’ll turn out tough and dry! Sprinkle on a bit more of the seasoning you made and enjoy them hot. Dassit! 

Notes

Note: Read the post above the recipe for helpful tips. 

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