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Cajun Home Fries with Herbed Ranch Sour Cream

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CATEGORY CUISINE TAG YIELD
Vegetables Cajun Barbara1 1 servings

INGREDIENTS

4 lg Long baking potatoes
1 c All purpose flour
2 tb Seasoning salt; to taste (2 to 3)
1/4 ts 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.

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