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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Deep Fried Potato Wedges Recipe

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This recipe for Deep Fried Potato Wedges is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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