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Ingredientes
- 4 lrg Long baking potatoes
- 1 c. All purpose flour
- 2 Tbsp. Seasoning salt, to taste (2 to 3)
- 1/4 tsp Cayenne pepper, up to 1/2, up to Vegetable oil for frying
Direcciones
- Scrub potatoes well and slice in half lengthwise. Then cut each half into 4 thick wedges. Cover potato wedges with cool 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 possibly electric deep fryer to 390 degrees. Drain potatoes well, then drop into the flour mix a few at a time and shake bag to coat potatoes well. Next, drop 6 to 8 coated potatoes into the warm oil and fry till golden brown. Drain well on paper towels. Continue frying the remaining potatoes in batches of about 6 to 8 wedges each till all wedges have been fried. Serve while warm with your choice of toppings.
- Yield: 4 to 6 servings. For herbed Ranch lowfat sour cream, whisk together 2 c. lowfat sour cream, 1 envelope (8 ounce) of Ranch dip mix, 2 TBLS freshly snipped chives, 2 TBLS minced fresh parsley. Chill till ready to serve. Mix can be prepared several days in advance.
- Yield:about 2 1/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1262g | |
| Calories 1403 | |
| Calories from Fat 25 | 2% |
| Total Fat 2.92g | 4% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 493mg | 21% |
| Potassium 6101mg | 174% |
| Total Carbs 307.87g | 82% |
| Dietary Fiber 36.1g | 120% |
| Sugars 19.63g | 13% |
| Protein 38.67g | 62% |
