heated to 400°F in a wok or Dutch oven until golden
brown and crisp, about 2½ minutes.
SERVES 4
1½ pounds russet (baking) potatoes (about 3 large),
scrubbed
1½ tablespoons distilled white vinegar
Kosher salt
½ cup vegetable oil
1½ cups buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¾ cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
Adjust an oven rack to the lower-middle position and
preheat the oven to 400°F. Split the potatoes in half
lengthwise. Place one half cut side down on the cutting
board and slice into planks ⅓ to ½ inch thick. Repeat
with the remaining potato halves.
- Place the potatoes and vinegar in a medium saucepan,
add 2 quarts water and 2 tablespoons salt, and bring to a
boil over high heat. Boil until the potatoes are fully
tender but not falling apart, about 10 minutes. Drain, then
transfer them to a medium bowl, add the buttermilk, and
toss gently to combine (it’s OK if some potatoes break).