Treat potato wedges like fried chicken.
Full disclosure: this was not a birthday I planned for myself. I'm not a jazz person, a boat person, or a brunch person. But I am a potato wedges person. The perfect ones are a bit too salty, crispy on the outside with a mashed potatoey inside. Kinda like steak fries. But the steak fries you can have at breakfast on your birthday., a place that can lay claim to statements like "has panoramic ocean views" and "home to a beach named after Grace Kelly.
What were these magical potato creatures? After eating all my wedges and picking at everyone else's, I did what any reasonable employee of a food website would do: I called the chef and got that secret wedge recipe, so I could share it with the entire Internet. So, why am I writing you two months later? Why didn't we unleash these miracle wedges on the world immediately? Because even when you've got a recipe, making great wedges is hard, man. That wedge game ain't easy. Some batches were limp. Some were burned. And others, they just never got that spice blend right. Luckily, the Epicurious Test Kitchen cracked the code.Great fried chicken gets a stint in buttermilk and a dredge through seasoned flour before it gets fried.
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