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Fried Potato Wedges

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"Spicy thin-sliced potato wedges fried to perfection."
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20 m servings 412
Original recipe yields 5 servings


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  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Slice potatoes into 16 wedges.
  3. Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
  4. 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

Per Serving: 412 calories; 19.4 52.8 8.1 4 191 Full nutrition

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