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Beer-Battered Potato Wedges

 Beer-Battered Potato Wedges
Serve these wonderful wedges just about anytime. These potatoes are really good with hamburgers. They're just like the ones served in restaurants. —Pat Miller, Lynnville, Tennessee
8 ServingsPrep: 25 min. Cook: 5 min./batch


  • 4 medium baking potatoes
  • 1 cup all-purpose flour
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon seasoned salt
  • 1 tablespoon canola oil
  • 1/2 teaspoon pepper
  • 1/2 cup beer or nonalcoholic beer
  • Oil for deep-fat frying
  • Sour cream, optional


  • Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12
  • minutes or just until tender, turning once.
  • Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned
  • salt, oil and pepper until smooth. Stir in beer; set aside.
  • When potatoes are cool enough to handle, cut each into 12 wedges. In
  • an electric skillet or deep-fat fryer, heat oil to 375°. Dip
  • potato wedges into batter. Fry in batches for 3-4 minutes or until
  • golden brown, turning occasionally. Drain on paper towels. Serve
  • with sour cream if desired. Yield: 4 dozen.
Nutritional Facts: 6 wedges (calculated without sour cream) equals 267 calories, 13 g fat (1 g saturated fat), 27 mg cholesterol, 589 mg sodium,

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Beer-Battered Potato Wedges (continued)

Nutritional Facts: 32 g carbohydrate, 2 g fiber, 5 g protein.