| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cajun | Barbara1 | 1 | Servings |
INGREDIENTS
| 4 | Long baking potatoes | |
| 1 | c | All purpose flour |
| 2 | T | Seasoning salt, to taste 2 |
| to 3 | ||
| 1/4 | t | Cayenne pepper, up to 1/2 |
| up to | ||
| Vegetable oil for frying |
INSTRUCTIONS
Scrub potatoes well and slice in half lengthwise. Then cut each half into 4 thick wedges. Cover potato wedges with cold water and allow to soak while continuing with the recipe. Place the flour, seasoning salt and cayenne pepper in a large plastic storage bag and shake well to blend. Heat 2 to 3 inches of vegetable oil in a large heavy gauge pot or electric deep fryer to 390 degrees. Drain potatoes well, then drop into the flour mixture a few at a time and shake bag to coat potatoes well. Next, drop 6 to 8 coated potatoes into the hot oil and fry until golden. Drain well on paper towels. Continue frying the remaining potatoes in batches of about 6 to 8 wedges each until all wedges have been fried. Serve while hot with your choice of toppings. Yield: 4 to 6 servings. For herbed Ranch sour cream, whisk together 2 cups sour cream, 1 envelope (8 oz) of Ranch dip mix, 2 TBLS freshly snipped chives, 2 TBLS chopped fresh parsley. Refrigerate until ready to serve. Mixture can be prepared several days in advance. Yield: about 2 1/4 cups. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 1105
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 4406.6mg
Potassium: 3874.3mg
Carbohydrates: 224.7g
Fiber: 19.7g
Sugar: 6.1g
Protein: 41.2g