Potato Wedges

Photo by Louise H.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • shortening (for frying)

  • 5

    baking potatoes (Russet), cut into wedges

  • 1

    cup milk

  • 1

    egg

  • 1

    cup flour

  • 2

    tablespoons salt

  • 1

    teaspoon pepper

  • 1/2

    teaspoon msg/Accent seasoning (I do not use MSG) But it is part of the original recipe and adds flavor)

  • 1/4

    teaspoon paprika

  • 1

    dash garlic powder

Directions

Preheat shortening to 375°F. Cut the potatoes into 16 to 18 equal size wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into a large bowl. Put some potatoes in the milk and egg then into the flour mixture till well coated. Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes. Note: The second frying is what makes the potatoes crispy on the outside.

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