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Deep Fried Potato Wedges Recipe

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This recipe for Deep Fried Potato Wedges, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Hanson, wife of Sam Hanson
Added: Saturday, March 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Russet Potatoes
Beer Batter (see Misc. recipes)
Rice Flour for Dredging

Directions:
Directions:
Bake Potatoes on a tray in hot oven for 30-45 minutes--until knife tender. This can be done ahead of time. Cut each potato into 6 to 8 wedges depending on size. Dredge each wedge in rice flour then dip in beer batter letting the excess drain off. Slide into hot oil that has been heated to 375 cook 4 to 5 minutes until crispy and brown. Remove and drain on paper towels.

Personal Notes:
Personal Notes:
Excellent with Fried Fish. Regular flour can be used, however rice flour makes a crispier crust.

 

 

 

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