Spicy thin-sliced potato wedges fried to perfection.

pooda

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

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  • Slice potatoes into 16 wedges.

  • Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.

  • Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

Cook's Note:

For larger wedges, cut potatoes into 8 wedges and fry for longer.

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of dredging ingredients. The actual amount consumed will vary.

Nutrition Facts

412 calories; protein 8.1g; carbohydrates 52.8g; fat 19.4g; cholesterol 4mg; sodium 190.7mg. Full Nutrition
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