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Crispy Spiced Potato Wedges

['2 pounds russet potatoes (2-3 medium), scrubbed, cut into 1/2"-thick wedges', '1/4 cup plus 1 teaspoon kosher salt, divided, plus more for serving', 'Canola oil (for frying)', '2 tablespoons yellow mustard seeds, divided', '1 cup all-purpose flour', '3 tablespoons cornstarch', '2 tablespoons Hungarian sweet paprika, plus more for serving', '1/2 teaspoon freshly ground black pepper, plus more for serving', '1/4 teaspoon garlic powder, plus more for serving', '2 cups buttermilk', 'A deep-fry thermometer']

Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5–7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2–3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
Working in two batches, fry wedges, turning once halfway through, until crisp, 6–8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.

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