Deep Fried Honey

Place your wedges in a large bowl and cover with cold water. Soak for 8 hours, up to overnight. 

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. 

Drain the potatoes and rinse in a colander until the water runs clear, then transfer the wedges to a large stockpot. 

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. 

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. 

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. 

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.

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!