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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 ẳ teaspoon cayenne pepper ắ cup all-purpose flour ẵ 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) Allow to sit for 5 minutes Meanwhile, add the oil to a rimmed baking sheet and place it in the oven to preheat Combine the garlic powder, paprika, black pepper, cayenne, flour, cornstarch, baking powder, and tablespoon salt in a large bowl and whisk to combine Drain the potatoes and return them to the bowl Sprinkle half the flour mixture over them and turn a few times Sprinkle the remaining flour mixture over them and fold gently until all the potatoes are coated Let them sit in the flour mixture for at least 5 minutes, tossing occasionally, until a thick layer of coating has built up around each plank Working in batches, transfer the potatoes to a fine-mesh strainer and shake gently over the sink to remove the excess flour, then transfer to a large bowl Carefully remove the baking sheet from the oven (the oil should be lightly smoking) and add the potato planks in a single layer Return the baking sheet to the oven and bake until the bottom side of the potatoes is light golden brown, about 10 minutes Remove from the oven and flip the potatoes using a thin flexible spatula Return to the oven and continue to bake until both sides are deep golden brown and crisp, 10 to 15 minutes longer Drain on paper towels, season with salt to taste, and serve immediately ... shake gently over the sink to remove the excess flour, then transfer to a large bowl Carefully remove the baking sheet from the oven (the oil should be lightly smoking) and add the potato planks in a... large bowl and whisk to combine Drain the potatoes and return them to the bowl Sprinkle half the flour mixture over them and turn a few times Sprinkle the remaining flour mixture over them and fold gently until all the potatoes are coated... should be lightly smoking) and add the potato planks in a single layer Return the baking sheet to the oven and bake until the bottom side of the potatoes is light golden brown, about 10 minutes Remove from the oven and flip the potatoes using a thin
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