I don't fry very often but these potato wedges are totally worth it for me. I love the crispy coating and flavor from the seasoning mixture. Yum!
prep time15 Min
cook time10 Min
Ingredients For crispy potato wedges
ground black pepper
idaho or russet potatoes
canola oil for frying
How To Make crispy potato wedges
In a shallow bowl, whisk together the milk and egg.
On a large plate, mix the flour, seasoned salt, black pepper, paprika, garlic powder, and garlic salt together.
Cut the unpeeled potatoes into wedges; approx. 1/2 inch each.
Heat about an inch or two of canola oil in a deep pot until it reaches about 375 degrees F.
Toss some of the potato wedges into the egg/milk mixture and then dredge in the flour mixture. Fry them in the oil until golden brown - approx. 4-5 minutes - flipping to get them browned on all sides. *You'll need to do this in batches so the potatoes aren't crowded.
Drain the potato wedges on paper towels. Try not to eat them while you are cooking up the next batch! Enjoy!
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