Spicy fried potato wedges — sliced thinly and crisped to perfection.
Ingredients
- vegetable oil for frying: 4 cups
- russet potatoes: 5 piece
- all-purpose flour: 1 cup
- chili powder: 2 tsp
- chicken bouillon granules: 2 tsp
- paprika: 2 tsp
- ground black pepper: 1 tsp
- ground cayenne pepper: 1 tsp
- milk: 1 cup
Metric Conversion
Stages of cooking
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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.
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Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
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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.
